Recipe: Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
Instructions
- PREHEAT oven to 375° F.
- Combine butter, granulated sugar, brown sugar, vanilla and eggs into a bowl.
- Gradually beat in flour mixture.
- Stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes. Preheat oven to 375° F. Cut into 1/2-inch-thick slices. Place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Quick Notes
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. If storing in refrigerator or freezer, do not add baking soda until the dough is thawed and prepared to bake.
Variations
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Microformatting by hRecipe.