Blue-Ribbon Chocolate Chip Cookies
INGREDIENTS:
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; firmly
-packed
1/2 c Sugar
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
2 c Semisweet chocolate chips
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; firmly
-packed
1/2 c Sugar
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
2 c Semisweet chocolate chips
1. Preheat oven to 300 degrees.
2. In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
3. In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
4. Add the flour mixture and chocolate chips, and blend at low speed until fully combined. Do not overmix.
5. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
2. In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.
3. In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
4. Add the flour mixture and chocolate chips, and blend at low speed until fully combined. Do not overmix.
5. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.