Swirled Chocolate Chip Cookies & Chocolate Studded Snickerdoodles

Forgive me if I forsake all Halloween baking and only focus on baking cookies. I’ve bought bags of new chips that I haven’t tried before (swirled chips, toffee bits, sugar-free chips) and can’t think of anything else than turning on my oven and spend every afternoon baking cookies. No cookbook needed. I just followed the recipe on the back of the chocolate chip packet. I made two batches today: swirled chocolate chip cookies & chocolate studded snickerdoodles. The swirled chip cookies rate 4 out of 5, the snickerdoodles 2.5 out of 5.






Adapted from Nestlé® Toll House® Swirled™ Semi-Sweet Chocolate & Premier White Morsel Cookies
Makes 4 ½ dozen

Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ⅔ cups swirled chocolate & white chocolate chips

Instructions:
- Preheat oven to 350˚F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup morsels. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
- Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely.






Adapted from Nestlé® Toll House® Cherry – Chocolate Studded Snickerdoodles
Makes 4 dozen

Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) butter or margarine, softened
- 1 ½ cups plus 3 tablespoons granulated sugar, divided
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ⅔ cups swirled chocolate & white chocolate chips
- 1 ½ teaspoon ground cinnamon

Instructions:
- Preheat oven to 350˚F.
- Combine flour, cream of tartar, baking soda and salt in medium bowl. Beat butter, 1 ½ cups sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 ¼ cups morsels.
- Combine remaining 3 tablespoons sugar and cinnamon in small bowl. Roll dough into 1 ¼-inch balls and roll in cinnamon-sugar mixture until coated. Place on ungreased baking sheets. Top balls with remaining morsels.
- Bake 12 to 14 minutes or just until centers are set. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely.