Ingredients:
½ cup (1 stick) unsalted butter
¾ cup packed dark brown sugar
¾ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 teaspoon fine salt
Directions:
Preheat oven to 375º. Line 2 baking sheets with parchment paper or silicone sheets.
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whist sugars, eggs, butter, and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in chocolate chips/chunks.
Scoop overflowing tablespoons of dough onto prepared pans. Wet hands slightly and roll dough into balls. Space cookies about 2 inches apart on pans. Bake until golden, but still soft in the center, for around 12 to 16 minutes. You should choose the time the cookies are in the oven for depending on how chewy or crunchy you want your cookies. Transfer the cookies with a spatula to a rack to cook.
These cookies are good if stored in a tightly sealed container, for up to 5 days.
This is my favorite cookie recipe. Make sure that the cookies are well mixed but not over mixed and that you follow exactly what the recipe calls for except the chocolate chips. These cookies are fluffy and soft in the middle and taste the best when they are fresh or microwaved before eaten. I also love dipping them into milk. Another fun thing to add to the cookies are pieces of oreos, mini m&m’s, or mini marshmallows. Have fun and enjoy!
Here is the recipe link:
http://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-chip-cookies-recipe4
