Chocolate Chip Cookies
October 28, 2017
"This recipe has never failed. The cookies do go on baking after removal from the oven and so need to be watched to make sure they don't get too brown. The original recipe called for 3/4 c. white sugar and 3/4 c. dark brown sugar but it works just as well with less sugar."
- Serving Size: 1 (19.6 g)
- Calories 87.4
- Total Fat - 5.1 g
- Saturated Fat - 2.4 g
- Cholesterol - 15.3 mg
- Sodium - 69.8 mg
- Total Carbohydrate - 9.5 g
- Dietary Fiber - 0.1 g
- Sugars - 3.4 g
- Protein - 1.6 g
- Calcium - 8.9 mg
- Iron - 0.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Preheat oven to 375'.
Mix flour, soda, and salt and set aside.
Mix the two sugars at low speed with mixer, adding butter in small pieces, mixing first at low speed and then at high. Beat until pale, light, and very fluffy.
Add vanilla at lowest speed, then beat a few seconds at high speed.
Add eggs, again at lowest speed, switching to high for the last second or two. The eggs should be well beaten in, and the mix should look creamed but not curdled.
Add the flour, soda, and salt, ½ cup at a time, mixing on low for about a minute, then on high for a few seconds.
Scrape down the sides of the bowl with a spatula.
Add chocolate chips and mix on low about 10 seconds.
Scrape the bowl's sides again if needed, and mix a few more seconds.
Put tablespoons of the mix on ungreased cookie sheet(s). Bake 9 minutes or till pale golden brown (10-11 minutes if using gas). For more than one cookie sheet at a time, put a second sheet of cookies on lower oven rack and rotate the two sheets halfway through the baking time.
Remove promptly and cool on rack.
Tips & Variations
- Portable electric hand mixer