10 ounces (2 cups) all-purpose flour
¾ teaspoon baking soda
½ teaspoon table salt
7 ounces (1 cup packed) light brown sugar
3½ ounces (½ cup) sugar
10 tablespoons unsalted butter
2 large eggs
1 tablespoon vanilla extract
12 ounces (2 cups) chocolate chips
¾ teaspoon baking soda
½ teaspoon table salt
7 ounces (1 cup packed) light brown sugar
3½ ounces (½ cup) sugar
10 tablespoons unsalted butter
2 large eggs
1 tablespoon vanilla extract
12 ounces (2 cups) chocolate chips
Instructions
- Melt the butter and set it aside to cool.
- Mix flour, baking soda, and salt together in a small bowl.
- Heat the oven to 350° with shelves in the lower middle and upper middle positions.
- Prepare two baking sheets, lining them with a sheet of parchment paper.
- In a large bowl, mix together the two sugars.
- Add the melted butter and whisk to blend.
- Whisk in the eggs and vanilla to blend.
- Add the flour mixture and gently stir until combined.
- Add the chocolate chips and gently fold the dough until the chips are evenly distributed.
- Drop dough onto the cookie sheets 2 inches apart. Each drop should be about 2 tablespoons. (If you have it, use a #30 disher ... this gave me 30 cookies.)
- Bake for approximately 14 minutes, switching and rotating the cookie sheets after about 7 minutes.
- The cookies are done when the edges are set even though the centers may seem underdone.
- Cool on the cookie sheets.
- Eat ... they're best when still warm but freeze well.
Mix flour, baking soda, and salt. |
Mix together the two sugars then add cooled, melted butter and blend. |
Add eggs and vanilla and blend until smooth. |
Add the flour mixture and stir gently and combined. |
Fold in chocolate chips. |
Drop onto parchment lined cookie sheets and bake until the edge is firm but the center is still soft. |
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