Classic Chocolate Chip Cookies
2 sticks Butter
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Salt
1 teaspoon baking soda
3C (more or less-the exact amount will depend on the humidity in the you area, among other factors)
I cup Semisweet Chocolate Chips
Preheat oven to 375 degrees. Cream the butter, sugar, and brown sugar. Add the eggs and vanilla; mix well. Add the salt and soda. Gradually add the flour, starting with about 2 C., adding 1/4 to 1/2 C. at a time until the dough is no longer sticky and crumbs begin to form at the bottom of the bowl. You should be able to pinch the dough without getting any on your fingers. Add the chocolate chips; mis just enough to incorporate them. Bake on greased cookie sheets for 9-11 minutes.Take them out just when they're starting to get golden edges. They won't look completely baked. Let the cookies cool on the sheets for about 10 minutes before removing and cooling completely on wire racks. Makes about 2 1/2 dozen.
Note: Since this recipe uses butter instead of shortening or margarine, store the cookies in airtight containers so they stay soft longer. These cookies are great for baking in convection ovens--you can bake an entire batch (two or three trays) at once.
**I used less than 3 cups of flour and got 3 1/2 dozen (but the cookies were smaller)
Enjoy!
2 sticks Butter
3/4 cup Sugar
3/4 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Salt
1 teaspoon baking soda
3C (more or less-the exact amount will depend on the humidity in the you area, among other factors)
I cup Semisweet Chocolate Chips
Preheat oven to 375 degrees. Cream the butter, sugar, and brown sugar. Add the eggs and vanilla; mix well. Add the salt and soda. Gradually add the flour, starting with about 2 C., adding 1/4 to 1/2 C. at a time until the dough is no longer sticky and crumbs begin to form at the bottom of the bowl. You should be able to pinch the dough without getting any on your fingers. Add the chocolate chips; mis just enough to incorporate them. Bake on greased cookie sheets for 9-11 minutes.Take them out just when they're starting to get golden edges. They won't look completely baked. Let the cookies cool on the sheets for about 10 minutes before removing and cooling completely on wire racks. Makes about 2 1/2 dozen.
Note: Since this recipe uses butter instead of shortening or margarine, store the cookies in airtight containers so they stay soft longer. These cookies are great for baking in convection ovens--you can bake an entire batch (two or three trays) at once.
**I used less than 3 cups of flour and got 3 1/2 dozen (but the cookies were smaller)
Enjoy!
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