Classic Chocolate Chip Cookies
Hannah made these cookies for a few of her activities at the end of her 2017 school year. They were a hit!
2 ½ c all purpose flour
½ tsp baking soda
½ tsp salt
1 c (2 sticks) unsalted butter at room temperature
1 c packed brown sugar
½ c granulated white sugar
2 large eggs
1 ½ tsp vanilla extract
2 cups semisweet chocolate chip cookies
In a medium bowl mix together flour, baking soda and salt.
In the bowl of an electric mixer fitted with a paddle attachment, beat together butter and both sugars on medium speed until yellow and fluffy, about 3 minutes. Add eggs and vanilla and mix an additional minute. Scrape down sides of bowl.
With the mixer on low speed, gradually add all the flour mixture, stopping just before completely mixed up to add the chocolate chips.
Cover bowl and refrigerate for at least one hour, but overnight is best.
Preheat oven to 350 degrees. Remove dough from refrigerator. Scoop out small rounds of dough (about 1 ½ tsp each) onto a parchment-lined cookie sheet.
Bake for 15 minutes, turning tray halfway through until cookies are lightly browned. Cool on wire rack.
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