Chewy Chocolate Chip Cookies

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.