Simple. Just the way I like it. Found this wonderful blogsite www.bakerella.blogspot.com, which if you bake is an absolute must. I have merely copied and pasted her recipe and pictures [hence foreign ingredients] and WHEN I get around to making them, will post pics.
Here's the ingredients.
No. No. We must have chips. And lots of them.
Use an ice cream scoop and you can get your cookies to come out the same size when they bake.
When they're done, let them cool slightly before transferring them to a wire rack to cool completely.
What to do? What to do? Why eat them right off the tray while they're still warm and gooey and melty, of course. Continue until you are sick. It's the best way.
Whatever is left after the craving is satisfied, you can store for an hour later when you finish off the rest with a tall glass of milk.
Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla
2 cups chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.
- With a mixer, beat butter and both sugars until well blended.
- Beat in eggs and vanilla.
- Add flour mixture in two additions until combined.
- Stir in 1 1/2 cups chocolate chips.
- Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.
- Bake for 8-10 minutes.
- Tip: About half way through baking, sprinkle reserved chips on top of cookies. This is just to make them prettier so, some of the chips are seen on top.
- Makes about ??. (I ate too many before I counted. But a couple dozen for sure.)
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