Friday, February 5, 2010

Soft and Chewy Chocolate Chip Cookies

Yields: Makes about 3 dozen
• 2 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking soda
• 1 cup(s) (2 sticks) unsalted butter, room temperature
• 1/2 cup(s) granulated sugar
• 1 cup(s) packed light-brown sugar
• 1 teaspoon(s) salt
• 2 teaspoon(s) pure vanilla extract
• 2 large eggs
• 2 cup(s) (about 12 ounces) semisweet and/or milk chocolate chips


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.

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