2 1/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 tsp. vanilla
2 eggs
3/4 bag chocolate chips
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 tsp. vanilla
2 eggs
3/4 bag chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt, set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9-11 minutes or until golden brown. Makes about 4 dozen.
Cool Tip: You can keep cookies for longer by freezing them.
What I learned while making this recipe: In my search for a quality chocolate chip cookie, I finally found an excellent recipe, changed it just a bit, and it works every time. I found it on the Ghirardelli chocolate chip wrapper. Always delicious and soft. The key to guaranteeing that cookies come out soft is to take them out of the oven before they look light brown. If the recipe says to bake cookies for 9-11 minutes, don't leave them in for 10 minutes (like I did, I thought taking the average was good), take them out at 9 minutes. If they look too gooey, they aren't. When the cookies cool off, they'll be perfect. Also, don't use a hand-held mixer to mix in the flour and chocolate chips. It will break. And one more thing, if you live in a humid area, use about 1/4 cup additional flour (that is, if you want your cookies to be more fluffy rather than flat).
