Soft Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla
2 eggs
1 package semi-sweet chocolate chips
PREHEAT oven to 375.
Combine flour, baking soda, and salt in a medium bowl and set aside.
Beat butter brown sugar, sugar, and vamilla until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop onto ungreased cookie sheet.
BAKE 9 to 11 minutes, or until golden brown. Let stand on cookie sheet for 2 minutes. Then remove and cool completely on wire racks.
I usually double everything except the chocolate chips. Then I use my cookie scooper (like a mini ice cream scoop), and freeze in individual balls on a greased cookie sheet. After they have been in the freezer for a couple of hours I take them out and store them in a gallon ziplock baggie. They stay good in the freezer for a long time (3-6 months, but at my house they never last that long).
You can take them straight out of the freezer and put them in the oven. I usually bake them at 300 for about 15-20 minutes. You can also let them thaw completely and then cook them at 375 for the recipe's recommemded 9-11 minutes.
These cookies are so yummy. It took me a long time to find a recipe I liked. The cookies stay soft, they don't get hard and crunchy. Good luck, and ENJOY!
2 comments:
Here's what I need to know...should I come have some NOW or wait until your freezer's full again? YUM
The freezer is full (at the moment), and I actually have some already made. So if you haven't already had your daily allotment of chocolate, come on over! It would give us an excuse to chat for awhile...like we really need an excuse, right?
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