Who doesn’t love Chocolate Chip
cookies and this is my new, favorite recipe. Crispy and thin.
The amount of butter and brown sugar
in this recipe makes you want to close your eyes to the calories and fat but
the taste? Well, once you’ve tried one you’ll likely not go back to the old
Toll House recipe.
·
The
added element for tasting? What else but a large glass of cold milk.
Bon Appetit!
3 1/2 cups
all-purpose flour
1 1/2 teaspoons
table salt
2 teaspoons
baking soda
1 pound (4
sticks) unsalted butter, room temperature
3 cups packed
light-brown sugar
1 cup granulated
sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups
semisweet chocolate chips
Preheat oven to 375 degrees
Line two baking sheets with parchment
paper, and set aside.
In a large bowl, sift together the flour,
salt, and baking soda; set aside.
In the bowl of an electric mixer fitted
with the paddle attachment, beat the butter on medium speed until smooth.
Add the sugars, and beat until combined and
fluffy. Beat in the eggs and vanilla until well blended.
Add flour mixture, and beat on low speed
until combined. Add the chocolate chips, and beat until combined.
Drop 1 rounded teaspoon of batter at a time onto baking
sheets, about 2 inches apart.
Bake until golden brown, about 8-10
minutes.
Remove the cookies and the parchment paper
from the baking sheets, and let cool on a rack.
Yield: 50 4-inch cookies
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