I put the stick margarine and the coconut melt into the bowl.
I added the sugars to the bowl.
After the sugars were mixed, I added the eggs one at a time.
The dough got smooth.
I added the dry ingredients including the flour and the whole wheat flour. Luckily I got a chance to use the remaining whole wheat flour from the freezer and enjoyed finishing off another item to clear out the freezer.
I chopped up the dark chocolate bar. First into bigger pieces and then into a little bit smaller pieces. I am not a huge dark chocolate fan but it is a nice flavor to have in the cookies for a treat. I got this one free at Harris Teeter and we are almost out of chocolate chips so it served a lot of purposes!
I added the chocolate chips and the chocolate bar to the cookie dough.
I thought it looked a little thin but I hate changing recipes the first time that I make them. I scraped the sides of the bowl and got ready to scoop the make cookies.
I made the cookies with the scoop on to the silpat.
Unfortunately, they spread across the cookie sheet and didn't really maintain the shape.
After adding a little more flour, these cookies turned out really flat and not really like the cookies at Starbucks. The similarity was found in the whole wheat flour which I thought added a nutty flavor that was pretty tasty. My husband did not like it for the exact same reason.
So these cookies aren't going to be made again in our house but I would totally say that they needed more flour needed (at least 1/2 cup) so I added the additional flour to the recipe from the original recipe. I hope that you try these out and see if your family would enjoy these cookies. If you want to check out the original recipe, please look at the original recipe on the blog, The Grant Life here.
Starbucks Chocolate Chip Cookie
- 2 sticks of unsalted butter, softened
- 1 cup of sugar
- 1 cup of brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/4 cup whole wheat flour
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark chocolate chunks
- 1 cup semi-sweet milk chocolate chips
- Preheat oven to 350 degrees
- Cream the butter and the two sugars together until light and fluffy.
- Add in the vanilla and the eggs, one at a time.
- Mix together all the dry ingredients - both flours, baking soda and baking powder.
- Add the dry ingredients to the wet ingredients and mix well.
- Add in both chocolate chips and stir until combined.
- Drop ⅓ cup spoonfuls of dough on a silicone baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Remove from oven and place on a wire rack to cool.