(Those egg shells obviously are from the previous batch...)
So, I figured after this frustration I better check with my now middle-school aged son to see if he would actually take the cookies to school or if he wanted me to deliver them. You see, way back when I made the cute flower pots, my daughter was in middle school. I was checking her backpack for something in like February, and I found a broken flower pot and rice all over the inside of the backpack. Sigh....all my hard work foiled by a middle-schooler too embarrassed to give her teacher a gift. I delivered the cookies.
2 cups all-purpose cake flour
3/4 cup Nestle Toll House Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (no shells)
1 2/3 cup (10 oz. pkg) Nestle Toll House Swirled Morsels, divided
Preheat oven to 325 degrees. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup Swirled Morsels. Drop by well-rounded teaspoon onto ungreased baking sheets. Top with remaining Swirled Morsels. Bake for 11-13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy while warm!! Yum-yum!