Lz and CHRIS .KEI AND IRIE ( 'ᴥ') ╰დ╮4 hours, 19 minutes ago
Ingredients
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 sticks (1½ cups) unsalted butter, softened
1½ cups light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 12-oz pkg (2 cups) milk chocolate chips
1 12-oz pkg (2 cups) semi-sweet chocolate chips
Instructions
Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
Bake on parchment-lined baking sheets at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.
If cookie dough has been chilled they will bake 12 to 14 minutes.
Notes
FLOUR! Everyone measures flour differently. If you tend to have a heavy hand make sure to sift your flour prior to measuring.
PICTURES: The photos in this post are of cookies made with dough that had rested in the fridge for 24 hours. This creates a certain texture and look. Let the cookie dough sit overnight in the fridge to intensify the flavor and texture.
** There are a lot of chocolate chips in this recipe. Please feel free to use less if desired!
This recipe is large. If you don't bake all of it, the dough is great for freezing or can be stored in the fridge for up to a week.
I use Cup4Cup for gluten free cookies.
For chocolate chip cookies without butter, substitute Miyokos cultured, non-dairy butter.
You can also press the dough into a jelly-roll pan and bake as a bar cookie. Adjust baking times for your desired doneness.
Nutrition
Calories: 92kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Calcium: 9mg | Iron: 1mg
CHOCOLATE CHIP COOKIES ORIGINAL & BEST COOKIE RECIPE xxoo
4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 sticks (1½ cups) unsalted butter, softened
1½ cups light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 12-oz pkg (2 cups) milk chocolate chips
1 12-oz pkg (2 cups) semi-sweet chocolate chips
Instructions
Heat oven to 350ºF. Combine flour, baking soda, and salt in a bowl and set aside. In a separate mixing bowl, cream together the butter and sugars. Add eggs and vanilla and mix. Add the flour mixture, a little at a time, and mix. Stir in chocolate chips.
Bake on parchment-lined baking sheets at 350ºF. Medium and small cookies bake until golden around the edges and just set in the center, 10 to 12 min. Don't overcook! They continue cooking on the pan out of the oven. Let cool slightly (if you can wait) and remove from pan.
If cookie dough has been chilled they will bake 12 to 14 minutes.
Notes
FLOUR! Everyone measures flour differently. If you tend to have a heavy hand make sure to sift your flour prior to measuring.
PICTURES: The photos in this post are of cookies made with dough that had rested in the fridge for 24 hours. This creates a certain texture and look. Let the cookie dough sit overnight in the fridge to intensify the flavor and texture.
** There are a lot of chocolate chips in this recipe. Please feel free to use less if desired!
This recipe is large. If you don't bake all of it, the dough is great for freezing or can be stored in the fridge for up to a week.
I use Cup4Cup for gluten free cookies.
For chocolate chip cookies without butter, substitute Miyokos cultured, non-dairy butter.
You can also press the dough into a jelly-roll pan and bake as a bar cookie. Adjust baking times for your desired doneness.
Nutrition
Calories: 92kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 14IU | Calcium: 9mg | Iron: 1mg
CHOCOLATE CHIP COOKIES ORIGINAL & BEST COOKIE RECIPE xxoo
