I always like to start baking with a clean kitchen, makes things easier.
1 cup of soft butter or margarine 2 1/4 cups flour
3/4 cup of white sugar 1 teaspoon baking soda
3/4 cup brown sugar 1 teaspoon salt
2 eggs 2 cups of semi-sweet chocolate chips
1 teaspoon vanilla extract
-Preheat you oven to 350f (175c). If your cookie sheets are dark and have been used a million times like mine, spray a little cooking spray on them or rub a little marg. with a paper towel.
-In a medium bowl mix together your flour, baking soda and salt. Set aside.
-In a large bowl combine and cream together your soft butter and both sugars until it is light and fluffy. Add your eggs one at a time, beating well after each addition. Then stir in your vanilla. Now take your flour mixture and slowly add it to your butter mixture, gradually stirring it in.Lastly fold in your chocolate chips. (Don't over work your dough)
- Scoop out by spoonfuls on your pan making sure to give enough room for each cookie to spread. I usually do a dozen to a pan, makes nice sized cookies.
-Bake for 8 to 10 minutes until light brown. If around the cookie is dark you have baked it to long.
-Let cookies cool for at least 5 minutes before you remove them from the pan. I like to lay out paper towel and place them there until they are cool enough to store in a Ziploc container.
-These cookies will stay fresh for 5 days on the counter or up to a month in the freezer.
Tip: The secret to a chewy cookie that stays chewy even after it has cooled off is in the baking time. The longer you bake them the crunchier they will be. Even one extra minute makes a big difference in how a cookie turns out!
Tip: Double or triple this batch and take half of your dough and freeze it. My mom use to make small balls and stack them nicely in a container making it easier for the next time we made cookies.
This is a classic recipe and is extremely good so I don't recommend changing anything but if you'd like you can experiment by adding half a cup of chopped nuts or a different flavor of Chocolate chips.
1 cup of soft butter or margarine 2 1/4 cups flour
3/4 cup of white sugar 1 teaspoon baking soda
3/4 cup brown sugar 1 teaspoon salt
2 eggs 2 cups of semi-sweet chocolate chips
1 teaspoon vanilla extract
-Preheat you oven to 350f (175c). If your cookie sheets are dark and have been used a million times like mine, spray a little cooking spray on them or rub a little marg. with a paper towel.
-In a medium bowl mix together your flour, baking soda and salt. Set aside.
-In a large bowl combine and cream together your soft butter and both sugars until it is light and fluffy. Add your eggs one at a time, beating well after each addition. Then stir in your vanilla. Now take your flour mixture and slowly add it to your butter mixture, gradually stirring it in.Lastly fold in your chocolate chips. (Don't over work your dough)
- Scoop out by spoonfuls on your pan making sure to give enough room for each cookie to spread. I usually do a dozen to a pan, makes nice sized cookies.
-Bake for 8 to 10 minutes until light brown. If around the cookie is dark you have baked it to long.
-Let cookies cool for at least 5 minutes before you remove them from the pan. I like to lay out paper towel and place them there until they are cool enough to store in a Ziploc container.
-These cookies will stay fresh for 5 days on the counter or up to a month in the freezer.
Tip: The secret to a chewy cookie that stays chewy even after it has cooled off is in the baking time. The longer you bake them the crunchier they will be. Even one extra minute makes a big difference in how a cookie turns out!
Tip: Double or triple this batch and take half of your dough and freeze it. My mom use to make small balls and stack them nicely in a container making it easier for the next time we made cookies.
This is a classic recipe and is extremely good so I don't recommend changing anything but if you'd like you can experiment by adding half a cup of chopped nuts or a different flavor of Chocolate chips.
Have fun and remember that milk!
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