Michele Obama’s White and Dark Chocolate Chip Cookies
adapted from Family Circle
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped pecans
Heat oven to 375°.
In a small bowl, whisk together flour, baking soda and salt. In a large bowl with an electric mixer, cream butter, granulated sugar, brown sugar and vanilla extract.
Add eggs, 1 at a time, beating well after each addition. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and pecans.
Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.