I made these the other night for the upteenth time - they're excellent. Crispy on the edges and chewy in the middle. This time I made them larger and rolled them into balls (rounded Tbsp size), after chilling the dough briefly. I baked them about 10 minutes. I also used less chocolate chips this time, about 1 1/4 cups, because that's all I had on hand.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
INGREDIENTS:
1/2 cup butter, softened (I use unsalted)
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/4 - 1/3 tsp salt (I use 1/4 generous tsp)
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips (I use Ghirardelli)
DIRECTIONS:
Preheat the oven to 375 F for shiny pans and 350 F for dark pans.
In a medium bowl, sift together the flour, baking soda, and salt.
In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
Gradually add the flour mixture to the creamed mixture. Beat well. Stir in the chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. (Check at 8 minutes). DO NOT OVERBAKE.
Cool slightly. Remove from the cookie sheets and cool completely on a wire rack.
Makes 55-60 cookies.
Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
Cookies may also be frozen for longer storage.
Adapted from my files.
CHEWY DELICIOUS CHOCOLATE CHIP COOKIES
INGREDIENTS:
1/2 cup butter, softened (I use unsalted)
3/4 cup granulated white sugar
3/4 cup packed light brown sugar
1 1/2 tsp vanilla extract
2 eggs
2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1/4 - 1/3 tsp salt (I use 1/4 generous tsp)
3/4 cup chopped nuts (optional)
1 3/4 cups semi-sweet chocolate chips (I use Ghirardelli)
DIRECTIONS:
Preheat the oven to 375 F for shiny pans and 350 F for dark pans.
In a medium bowl, sift together the flour, baking soda, and salt.
In a large bowl, cream together the butter, both sugars, and vanilla until light and fluffy. Add eggs and beat well.
Gradually add the flour mixture to the creamed mixture. Beat well. Stir in the chocolate chips and nuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in the middle of the oven for 8 to 10 minutes or until lightly browned. (Check at 8 minutes). DO NOT OVERBAKE.
Cool slightly. Remove from the cookie sheets and cool completely on a wire rack.
Makes 55-60 cookies.
Tip: Store cookies in an airtight container and add a piece of soft white bread or a slice of apple to keep cookies soft. Change the bread or apple every day or two.
Cookies may also be frozen for longer storage.
Adapted from my files.