Ingredients
°1 1/2 cup flour for all purposes See the notes below
°1 teaspoon baking soda
°1/2 teaspoon salt
°1/2 c unsalted butter
°1/2 c packed brown sugar
°6 t granulated sugar
°1 egg
° t vanilla extract
°2 1/4 cup of semi-sweet chocolate chips used semi-sweet geradelli. Use fewer chocolate chips if you want more cookies and not much chocolate, such as 1 1/4 cups for 1 1/2 cups.
Methods
Preheat the oven to 350 ° F and line the 2 baking sheets with parchment paper or spray with non-stick spray. (For best results, use parchment paper)
In bowl, sift the flour, baking soda & salt together.
In another large bowl, using an electric mixer at medium speed, whisk the butter and sugars together until smooth and mix well.
Add the eggs and vanilla and mix on low speed until well mixed.
Add the flour mixture gradually and combine until combined. Do not keep mixing – do not overblend.
Add the chocolate chips and stir with a wooden spoon, again without over-mixing, until mixed.
Cool the dough if the dough is hot.
Using a small or large ice cream scoop or tablespoon, drop the dough on the prepared baking leaves, 6 to 8 per pan, depending on the size you make.
Bake cookies, 1 sheet at a time, until the bottoms and edges are slightly brown and the peaks are firm in texture,
Small Cookies Bake 8-10 mn
Big cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to the wire shelves to cool completely.
Makes 18 to 30 cookies by size.
FAQ
Preheat the oven to 350 ° F and line the 2 baking sheets with parchment paper or spray with non-stick spray. (For best results, use parchment paper)
In a medium bowl, sift the flour, baking soda and salt together.
In another large bowl, using an electric mixer at medium speed, whisk the butter and sugars together until smooth and mix well.
Add the eggs and vanilla and mix on low speed until well mixed.
Add the flour mixture gradually and combine until combined. Do not keep mixing – do not overblend.
Add the chocolate chips and stir with a wooden spoon, again without over-mixing, until mixed.
Cool the dough if the dough is hot.
Using a small or large ice cream scoop or tablespoon, drop the dough on the prepared baking leaves, 6 to 8 per pan, depending on the size you make.
Bake cookies, 1 sheet at a time, until the bottoms and edges are slightly brown and the peaks are firm in texture,
Small Cookies Bake 8-10 Minutes
Big cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to the wire shelves to cool completely.
Makes 18 to 30 cookies by size.
Enjoy !
