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  • Soft and Chewy Chocolate Chip Cookies

    5 posts, 5 voices, 649 views, started May 22, 2009

    Posted on Friday, May 22, 2009


    • inactive


      Makes about 3 dozen

          * 2 1/4 cups all-purpose flour (a little more if you have high humidity)

          * 1/2 teaspoon baking soda

          * 1 cup (2 sticks) unsalted butter, room temperature

          * 1/2 cup granulated sugar

          * 1 cup packed light-brown sugar

          * 1 teaspoon salt

          * 2 teaspoons pure vanilla extract

          * 2 large eggs

          * 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

          * coarse chopped walnuts opt.


         1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

         2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

         3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
      VARIATION: white chocolate chips and macadamias..  mmm mmm


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