Mary Bartz Buttery Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 2 |
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This is not the chocolate chip cookie recipe I grew up with. I like this better... sorry Mom! I found this recipe years ago while in college on the back of a Gold Medal flour bag. I tried it, and I thought it was awesome. If you have a truly better simple chocolate chip cookie recipe, please let me know. I'm open to trying new recipes, but none have been better than this so far. Ingredients:
1 1/2 cups butter |
1 1/4 cups sugar |
1 1/4 cups brown sugar |
2 eggs |
1 tablespoon vanilla |
4 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
4 cups chocolate chips |
Directions:
1. 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
4. Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies…it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.
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