The success of the peanut butter M&M cookie last week inspired me to try the cookie again, but this time with chocolate chips. I changed the amount of sugars in this cookie. I wish I could claim that I was being purposefully experimental and had some great reason for changing the ratio of white to brown sugar. The truth is that I didn’t have enough brown sugar left.
So I used 3/4 cup brown sugar and 3/4 cup white sugar. All the rest of the ingredients remained the same. I used 1 cup of milk chocolate chips and 1 cup chopped 60% cacao Callebaut from a block that I had left over from another recipe.
I think this cookie may be my new favorite. I love the texture and flavor. Even with the change in the sugar ratio they were delicious. I did find them a bit less moist than the cookie with more brown sugar, but not enough to make them less tasty.