Makes about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Yield: | 36 servings |
Prep Time: | 0 hr 10 mins |
Cook Time: | 0 hr 10 mins |
Ready In: | 0 hr 10 mins |
Category: | Desserts |
Main Ingredient: | Chocolate |
Cooking Method: | Baking |
Nationality: | United States |
Special Diet: | Kid Pleaser |
Chef's Note & Story
After these cookies have cooled off (or you are lucky enough to have some left over the next day) pop them into the microwave for only a few seconds (no more than 10 seconds) and they'll be nice and warm and just a little gooey. Yummy!
Just made some of these yesterday. my son's friends loved it with orange juice...yum!