One of the first things Dad taught me to bake was chocolate chip cookies. I’d been tagging along with his baking adventures since I could remember, getting up with him at an early hour in the morning armed with a stool to stand on and a kid-sized rolling pin. So it was only natural that I’d start begging him to teach me the real deal later on. The recipe he used was taken from a Crisco ad in one of Mom’s Better Homes and Gardens magazines. This is my modification of that recipe, mostly because I don’t have the original recipe!
Bake time: 9-11min
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened at room temp.
2/3 cup granulated sugar
3/4 cup, packed, light brown sugar
1 tsp vanilla extract
2 large eggs
12oz chocolate chips (~2 cups)
1.) In a small bowl, combine flour, baking soda and salt. Set aside.
2.) Beat butter, sugars and extract till creamy.
3.) Add eggs one at a time, mixing well after each addition and scraping down the sides as needed.
4.) Gradually beat in flour mixture.
5.) Stir in chocolate chips. Some additional mixing by hand may be needed to make sure everything is well incorporated. But don’t work the dough too much! The dough should be sticky enough to “clean” the bowl of any straggling ingredients.
6.) Drop dough onto a tin-foil lined baking sheet by using two spoons (use a teaspoon for smaller rounds, a serving spoon for bigger ones).
7.) Bake in your preheated oven and take them out when they just begin to become golden-brown around the edges. They may still be soft but they will continue baking on the sheet as they cool for an additional two (2) minutes out of the oven. After that, remove and allow them to cool completely on a wire rack.