What better way to kick off the week than with extra large chocolate chip cookies with extra chocolate chips? These include finely ground chips ahoy cookies.  A neat addition.  

These are 1/4 cup of chocolate chip cookies dough with extra chips pressed into the top before baking. I didn’t opt to chill the dough before baking so they spread a bit more than I prefer, so maybe next time I chill them a but before baking.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat the oven before baking.

• Ingredients list
• 1 1/2 cups butter, softened
• 1 1/2 cups brown sugar (packed into your measuring cup)
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 tbs water
• 2 cups chips ahoy cookies, finely crushed in a food processor
• 3 3/4 cups flour (scooped from your flour bag into your measuring cup)
• 2 top baking soda
• 1 top baking powder
• 1 top salt
• 1 cup chocolate chips

Directions – in a bowl, cream butter, brown sugar and sugar.  Add eggs, water and vanilla.  Blend in half of flour with baking soda, baking powder, salt and crushed chips ahoy.  Mix in rest of flour.  Fold in chips.  Scoop out 1/4 cups of dough.  Gently press extra chips in tops of cookie dough.  Chill individual doughs.   When ready to bake, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or nonstick baking liners.  Bake 12 to 14 minutes, no longer. 

Cool completely.   Store in covered container.

Thanks so much for stopping by today!   Wishing you a wonderful day!