Ingredients
½ teaspoon of baking soda
½ cup of granulated sugar
2 ¼ cup of flour
2 sticks of unsalted butter at room temperature
2 large eggs
2 cups of chocolate chips
1 teaspoon of salt
1 cup of packed light brown sugar
1 tablespoon of vanilla
1. Preheat your oven to 350. In a bowl, whisk together the flour and baking soda and set
aside. In the bowl of an electric mixer beat the butter, the brown sugar and the granulated
sugar, with the paddle attachment, on medium speed until light and fluffy. Add the vanilla,
salt and eggs and reduce the speed to low. Beat for about 1 minute or until all the
ingredients are mixed well. Add the flour and the baking soda until well combined. Last but
not least, stir in the chocolate chips.
2. On a cookie sheet, drop tablespoons of the mixture about 2 inches apart.
3. Bake for about eight to ten minute or until cookies appear golden brown on the outside
but soft in the middle.
4. Remove from the oven and let the cookies cool off for about 5 minutes and enjoy!
Note: Cookies can be stored in a zipper type bag or an airtight container for about 1 week
with a slice of bread to keep the cookies soft and chewy.
½ teaspoon of baking soda
½ cup of granulated sugar
2 ¼ cup of flour
2 sticks of unsalted butter at room temperature
2 large eggs
2 cups of chocolate chips
1 teaspoon of salt
1 cup of packed light brown sugar
1 tablespoon of vanilla
1. Preheat your oven to 350. In a bowl, whisk together the flour and baking soda and set
aside. In the bowl of an electric mixer beat the butter, the brown sugar and the granulated
sugar, with the paddle attachment, on medium speed until light and fluffy. Add the vanilla,
salt and eggs and reduce the speed to low. Beat for about 1 minute or until all the
ingredients are mixed well. Add the flour and the baking soda until well combined. Last but
not least, stir in the chocolate chips.
2. On a cookie sheet, drop tablespoons of the mixture about 2 inches apart.
3. Bake for about eight to ten minute or until cookies appear golden brown on the outside
but soft in the middle.
4. Remove from the oven and let the cookies cool off for about 5 minutes and enjoy!
Note: Cookies can be stored in a zipper type bag or an airtight container for about 1 week
with a slice of bread to keep the cookies soft and chewy.
| CHOCOLATE CHIP COOKIES |
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