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MY SOFT CHOCOLATE CHIP COOKIES
DIRECTIONS:
- PREHEAT: Oven to 375° F.
- MIX: flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Use a cookie baller to have like size balls on an ungreased baking sheet.
- BAKE: for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- HIGH ALTITUDE BAKING: Increase flour to 2 ½ cups or 2 ¾
INGREDIENTS:
2 1/4 cups all-purpose flour (I add an extra ¼- ½ cup)
Add 1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (I add a little extra, who doesn’t love brown
sugar?)
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Chocolate Chips or Chunks
Pinch of Cinnamon
- And that’s all it takes to make these cookies! I hope you enjoy these yummy cookies! They are seriously the softest and chewiest chocolate chip cookies, ever! If you do make them, tag me or send me a photo. I’d love to see how you recreate this super yummy recipe. Above all, I hope you get to enjoy time with your family and eat yummy treats!
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