2 1/4 c Flour, all purpose
1 ts Baking soda
1 ts Salt
1 c Butter; softened
1 1/4 c Sugar
3/4 c Sugar, DARK BROWN
1 ts Vanilla
2 Eggs
2 c Chocolate Chips; (12 oz)
MMMMM-------------------------ADDITIONAL------------------------------
1 ea 1 1/2 inch cookie scoop
1 ea Roll of parchment paper
Preheat regular oven to 375 degrees. OR Set convection to 375 degrees
~ it will show 350 degrees.
Use parchment paper to cover bottom of baking sheets.
In small bowl, combine flour, baking soda and salt, set aside.
In large bowl, combine butter, sugar, brown sugar and vanilla extract;
beat until creamy. Beat in eggs. Gradually add flour mixture. Stir
in chocolate morsels.
Cover mixing bowl and place in fridge for at least 2 hours - up to 24
hours. Remove from fridge and let set on counter for 2 hours OR longer
until dough becomes workable.
I USE LARGE SCOOP. A spring loaded 1 1/2 inch (1 1/2 Tablespoon) ice
cream type scoop. Makes it easy to get uniform sized cookies.
Place each scoop on parchment lined cookie sheet - leaving 2 inches
between cookies. (Do a test bake on a couple cookies to see how your
cookies will spread and the time needed for your oven)
Bake 11 - 15 minutes. Timing will depend on your oven and type of
cookie sheet.
Cookie will eventually spread and flattened out - it will have a nice
golden color. If you touch the cookie it will feel slightly soft - but
will firm up after it is out of the oven.
Remove from oven BUT let the cookies cool on the cookie sheet until
totally firm.
Makes 3 1/2 dozen using large cookie scoop.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
