Below is the list of ingredients. As mentioned above, I used 4 ounces of semisweet chocolate chips (Ghirardelli brand). I found it interesting that this recipe uses three types of sugars: granulated, light brown and powdered.
For the full recipe, visit Baked by Rachel. Here are a few notes from my experience:
- As called for, I chilled the dough in the refrigerator for 2 hours. Still, my cookies seemed to spread more than Rachel's, which is fine with me. My finished cookies and her finished cookies look quite different.
- The recipe says to use a medium cookie scoop. I have a scoop that is 1-5/8" in diameter, but I didn't fill it with dough. I found that the chilled dough was trickier to scoop. My cookies came out all different sizes, but they baked evenly and were done in 12 minutes.
- Instead of immediately transferring the cookies to a wire rack, I let them sit on the baking sheet for one minute before transferring to a rack to cool. This allowed the cookies to firm up a bit before moving them. The parchment-lined sheet prevented the cookies from sticking.
Another sweet thing I'd like to share with you are Jonboy Caramels, made in Seattle. My friend sent me some for Christmas: one box of molasses ginger (my favorite) and one box of fleur de sel. They are heavenly. These caramels would make a sweet Valentine's Day gift. You can purchase them online from their website.
Do you have a favorite Valentine treat or special plans for this year's Valentine's Day?