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    Nat Quinn

     chocolate chip cookies


    2 1/4 cups all-purpose flour

    1 tsp baking soda

    1 tsp salt

    1 cup unsalted butter, softened

    3/4 cup granulated sugar

    3/4 cup packed light brown sugar

    1 tsp vanilla extract

    2 large eggs

    2 cups semisweet chocolate chips


    Preheat your oven to 375°F (190°C).

    In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

    In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.

    Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

    Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.

    Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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