Yummy Chocolate Chip Cookies
Yummy Chocolate Chip Cookies recipe
Yield
36 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
|
|
| 1 | cup |
brown sugar
light, firmly packed |
*
|
| 1 | cup |
sugar
white |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 3/8 | teaspoons |
salt
|
|
| 2 ½ | cups |
chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
|
|
| 237 | ml |
brown sugar
light, firmly packed |
*
|
| 237 | ml |
sugar
white |
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.9 | ml |
salt
|
|
| 591 | ml |
chocolate chips
|
*
|
Directions
Line two baking sheets with parchment paper.
Preheat oven to 350℉ (180℃).
Cream the butter with both sugars until well blended.
Stir in the vanilla and egg.
Fold in the flour, baking soda and salt, then, lastly, fold in the chocolate chips.
Form into rounds the size of golf balls, place 3 inches apart on the baking sheets and press down slightly.
Bake until just light brown around the edges, about 14 to 16 minutes.
Do not overbake these cookies -- they may seem a little underdone but will crisp as they cool.
Cool on racks.
NOTE: For a lighter, commercial-style texture, substitute ¼ cup golden shortening for ¼ cup of the butter.
