Saturday, June 20, 2009
I feel guilty for having baked chocolate chip cookies again. Husband can't (or shouldn't) eat them, because of his ridiculous instructions from his GI doc, but on the plus side that does mean that the cookies last for a long time because I don't have to share. Plus, I'm not so great at sharing, at least when it comes to yummy baked goods. But, I must say, these cookies are so huge and decadent that I kind of want to share! This might just be my new favorite chocolate chip cookie recipe.
If you are a fan of big buttery, sugary taste in your chocolate chip cookies, with crisp edges and soft and melty centers, this is definitely the recipe for you!
Extraordinary Chocolate Chip Cookies
adapted from bettycrocker.com
1 1/2 cups of butter, softened
1 1/4 cups granulated sugar
1 tablespoon vanilla
4 cups all-purpose flour
2 teaspoons baking soda
1 tsp salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
1. Preheat oven to 350 degrees.
2. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be VERY stiff). Stir in chocolate chips.
3. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
4. Bake 11-13 minutes or until light brown (centers will be soft). Cool 2-4 minutes on cookie sheet, then remove cookies and place on cooling rack.
Click here for printable recipe
UPDATE: I made these today (10/30/09) and made them with a much smaller scoop for Baby, which worked out really nicely. If you use a smaller scoop, bake them for approximately 9-10 minutes. I also added a new picture for this recipe, now that I'm slowly becoming a better photographer.