I did not take a lot of pictures of these cookies because I wasn’t sure how they would turn out. That was a big mistake.
The cookies came out chewy on the inside and crisp on the outside. Very very good. I only made half the recipe (cookies go quickly in our family and if I make a full batch we’ll eat a whole batch). The recipe below is for a full batch and makes 3 1/2 dozen cookies.
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup salted butter, softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semisweet chocolate chips
- Preheat the oven to 300 degrees fahrenheit.
- In a medium bowl, combine the flour, soda and the salt. Mix well with a wire whisk then set this aside.
- In a large bowl, with an electric mixer, blend the sugars at medium speed. Add the butter and mix to form a grainy paste, scraping down the sides of the bowl.
- Add the eggs and the vanilla extract then mix at medium speed until its light and fluffy.
- Add the flour mixture and the chocolate chips then blend at low speed until just mixed. (Don’t overmix.)
- Drop by rounded tablespoons on an ungreased cookie sheet, 2 inches apart.
- Bake 22-24 minutes or until the cookies are golden brown. Transfer the cookies immediately to a cool surface with a spatula.