It’s hard to believe that I am still finding recipes from the Pink Party from November that I need to post. When I catered the party, I was trying to come up with as many fun “pink” foods as I could. Since it seems like everyone loves chocolate chip cookies, I thought it would be fun to try to make Pink Chocolate Chip Cookies.
I used my favorite Chocolate Chip Cookie recipe, and just added Americolor Electric Pink to the batter. It is such an awesome color!
Pink Chocolate Chip cookies sounded good in theory…However, I should have been more liberal with the food coloring because it was not quite as pink as I thought it would be (due to the brown sugar in the cookies). The batter looked pink…
but after it baked, it was not nearly as vibrant as I hoped.
However, I also used Raspberry Dark Chocolate M&Ms which made for a cute “pink” addition to the cookies.
But lesson learned… don’t skimp on the food coloring when you are making food for a color themed party!)
Chocolate Chip Cookies (adjusted for High Altittude)
1 cup unsalted butter, softened OR 1 cup butter-flavored Crisco
1 1/2 cup brown sugar
1 T vanilla
2 3/4 – 3 cups all-purpose flour (in Colo Springs I used 2 3/4 cups flour, but in Denver I have found that I need to increase the flour another 1/4 cup for a total of 3 cups)
1 tsp salt
1 tsp baking soda
1 cup chocolate chips or M&Ms.
1 cup coarsely chopped pecans (optional)
1. Preheat oven to 375 degrees.
2. In an electric mixer, combine 1 cup butter (or Crisco) and brown sugar. Beat at medium speed until well blended. (Note: most cookie recipes call for Golden Brown Sugar…but I always use the Dark Brown Sugar because I think it gives the cookies a richer flavor. The sugar does make a difference in the cookie flavor, but you can use whichever one that you, personally, like the best)
3. Add 2 eggs and 1 T vanilla, and beat until fluffy.
4. Combine 2 3/4 cup flour, 1 tsp salt, and 1 tsp baking soda. On Stir speed (low), mix into batter just until blended. (Confession- I don’t think cookie dough is very temperamental on mixing order, so I don’t usually combine these ingredients in a “separate bowl”… why give yourself another bowl to wash?! I usually just throw the 1 tsp salt and 1 tsp baking soda to the batter, and mix on low until blended, and then I stir in the 2 3/4 cup flour- 3 cups. You should to check the cookie dough after you add the flour- it should just start to be a little dry…if it feels too soft, then add add a little more flour. Or if your cookies are flat instead of fluffy after you bake the first pan, then add more flour to the remaining dough mixture).
5. Stir in 1 cup chocolate chips (and pecan pieces, if using).
6. Drop dough by tablespoonfuls onto ungreased baking sheet (3 inches apart). Bake at 375 degrees for 8-10 minutes.
7. After removing from oven, allow cookies to cool on baking sheet for 2 minutes. (This part is actually pretty important. I bake the cookies for the least amount of time- 8 min, but then make sure to cool them on the baking sheet for a full 2 minutes)
8. Remove to wire rack to cool.
Store in an airtight container. Makes about 36 cookies.