Sunday, July 31, 2011

Chocolate Chip Cookies

Depending on your mood, this recipe will either yield soft chewy cookies with a crisp crust, or thin crispy cookies. Whenever I make them it is the former, and whenever Laurie makes them it is the latter. We use the exact same recipe and the exact same oven and everything. IT MAKES NO SENSE. In either case, these are really delicious.

Chocolate Chip Cookies
At least 1/2 hour before making cookies, set out the butter and eggs to come to room temperature.

Also, if you have issues with measuring out dough, I would suggest a cookie scooper, which doubles as a mini ice cream scoop!

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract

~ 2 large eggs, room temp

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

~ 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1. Preheat oven to 375 F.
2. In a large mixing bowl, combine & cream ~A~ except eggs.
3. Add the eggs one at a time, mixing well after each addition.
4. Add ~B~ and mix 'til homogenous.
5. Stir in chocolate chips.
6. Scoop 1'' globs onto cookie sheet and bake for 9-11 min.
7. Cool 2 minutes so the bottoms harden before scraping them off onto a cooling rack.

Leftover batter keeps in the fridge for up to 2 weeks, or forever in the freezer :)

Happy Cookie-Time!