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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: Preheat oven to 350F . In a small bowl, whisk together flour and baking
soda; set aside. In a bowl of an electric mixer fitted with the paddle,
combine the butter and sugars; beat on medium speed until light and
fluffly. 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 chocolate chips.
Drop heaping tablespoon size balls of dough about 2 inches apart on baking
sheet lined with parchement paper.
Bake until cookies are golden around the edges, but still soft in the
center, 8-10 minutes. Remove from oven, and let cool on baking sheet 1-2
minutes. Transfer to a wire rack, and let cool completely. Store cookies
in an airtight container at room temperature up to 1 week.
Contributor: Martha Stewart Living
| Ingredients:
1 96/553 Pound(s) all purpose flour
869/10000 Ounce(s) baking soda
16 Tablespoon(s) butter; room temp
4 43/249 Ounce(s) sugar
48 Teaspoon(s) brown sugar; packed
4/23 Ounce(s) salt
2 Teaspoon(s) vanilla
2 eggs
2 Cup(s) chocolate chips |
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