CHIPITS Sugar Cakes
Small chocolate chips and your favourite nuts add crunch and flavour to these simple little cookie/cakes.
SKILL LEVEL : Beginner
|2/3 cup||butter or margarine, softened (150 mL)|
|1 1/2||packed light brown sugar (375 mL)|
|1 cup||granulated sugar (250 mL)|
|2 tsp||vanilla extract (10 mL)|
|4 1/2 cups||all-purpose flour (1 L plus 125 mL)|
|2 tsp||baking soda (10 mL)|
|1 tsp||baking powder (5 mL)|
|1 tsp||salt (5 mL)|
|1 cup||buttermilk or sour milk* (250 mL)|
|1 3/4 cups||HERSHEY'S CHIPITS Semi-Sweet Mini Chocolate Chips (300 g)|
|2 cups||chopped walnuts or pecans (500 mL)||Vanilla frosting (optional)||HERSHEY'S CHIPITS Semi-Sweet Mini Chocolate Chips, colored sugars or sprinkles (optional)|
- 1. Heat oven to 350°F (180°C). Line cookie sheet with parchment paper or lightly grease.
2. Beat butter, brown sugar and granulated sugar until well blended in large mixer bowl. Add eggs and vanilla; beat until creamy. Stir together flour, baking soda, baking powder and salt; add alternately with buttermilk to butter mixture, beating well after each addition. Stir in small chocolate chips and nuts. Drop by level 1/4 cup (50 mL) or heaping tablespoon 2 inches (5 cm) apart onto prepared cookie sheet.
3. Bake 12 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost with favorite vanilla frosting; garnish with small chocolate chips, colored sugars or sprinkles, if desired.
Makes about 3 dozen 3-1/2 inch (9 cm) sugar cookies.
* To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).