My kids would eat a dozen of these in one sitting, if I let them. Because of the high butter content, these cookies will spread if the dough isn’t chilled first. Just stick the dough in the fridge for 30 minutes or longer. Personally, we don’t mind flatter cookies, but I thought I would warn you about this.
These cookies melt in your mouth.
Here is a tip: Use a cookie scoop for evenly-sized cookies that are easy to drop on the cookie sheets.
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 of chocolate chips
Preheat your oven to 375 degrees I usually wait until I am ready to actually scoop out the cookies and placing them on the cookie sheets before I turn on my oven.
Combine the flour, baking soda and salt in medium bowl.
Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until it is creamy. Add the eggs, one at a time, and beat well after each egg.
Slowly beat in the flour mixture to the butter mixture.
Stir in the chocolate chips.
Drop the cookies on to the sheet and bake for about 11 minute or until these are done. Your oven will determine how long to bake the cookies, so keep an eye on them.
When done, allow the cookies to cool for a couple of minutes and then transfer them to a cooling rack to finish the cooling process.
You can also roll the chilled dough into a log, and then slice the cookies before baking. This is a nice way to make a cookie dough gift or to prepare the dough ahead for easier baking later.
Make sure that you have plenty of milk on hand to enjoy these cookies.
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