Pink Chocolate Chip Cookies

079It’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!

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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…

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but after it baked, it was not nearly as vibrant as I hoped.

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However, I also used Raspberry Dark Chocolate M&Ms which made for a cute “pink” addition to the cookies.

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Overall, I thought the Pink Chocolate Chip cookies were adorable, and would definitely make them again for the next Pink Party! 078

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)

Ingredients:

1 cup unsalted butter, softened OR 1 cup butter-flavored Crisco

1 1/2 cup brown sugar

1 T vanilla

2 eggs

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)

Directions:

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.