I like to whip up 2 batches of cookie dough at the same time. I then split the dough in half and freeze one half in a freezer bag for later use. That's right, you can freeze your cookie dough for up to two months. Thaw and then bake as normal.
Chewy Chocolate Chip Cookies Recipe
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened (not margarine)
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
1 bag (12 ounce) semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In a medium sized mixing bowl, combine first 3 ingredients and set aside. In a large mixing bowl, cream the softened butter and sugars together until fluffy. Add vanilla extract and the large eggs. Beat well. Sift dry ingredients together and then mix into the creamed mixture. Mix together well. Stir in the semi-sweet chocolate chips by hand. Take heaping tablespoons of dough and roll into a ball. Place each ball 2" apart on an ungreased cookie sheet. Bake for 8-10 minutes. Remove cookies from oven, place on cooling rack. Store in an airtight canister. Makes approximately 3 1/2 dozen of cookies.
1 comment:
I agree with you on the fact that chocolate chip cookies need a lot of chocolate chips. I might even add more chips and some nuts to the recipe.
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