2 3/4 cups all-purpose flour
1/2 teaspoon coarse salt
1 heaping teaspoon baking soda
10 tablespoons butter, room temperature
2 cups packed light-brown sugar
2 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup milk-chocolate chips
Directions:
Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
Use an ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Bake until centers are set and cookies are pale golden brown, 10 to 11 minutes.
Makes about 2 dozen. I make the balls and flash freeze. That way when I want to pull a few out of the freezer they are ready to go.
1 1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup milk-chocolate chips
Directions:
Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
Use an ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Bake until centers are set and cookies are pale golden brown, 10 to 11 minutes.
Makes about 2 dozen. I make the balls and flash freeze. That way when I want to pull a few out of the freezer they are ready to go.
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