as requested by my dear friend, i’m attempting a “printable link” to this recipe. hopefully it works if not. i’ll work on it some more.
speaking of requests, another dear friend asked if i’d put up a weekly meal plan. i suspect this might be something i could do if i thought others would benefit from it. it would probably be much like my already handwritten grocery list. anyone else interested (all two of you?)
back to cookies. i tell you, do NOT eat this cookie dough unless you plan to eat A LOT of this cookie dough.
plan ahead! these cookies are delicious, chewy and “puffy” when the dough has time to rest in the fridge for awhile before baking. the longer the better. i’ve had great results letting the dough rest for only an hour but even better results when the dough rests overnight.
basically delicious chocolate chip cookies
1 cup + 2 tbsp butter, slightly softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp vanilla extract
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips
in a small bowl, stir together the flour and salt. set aside. in a medium bowl, beat the sugars and butter until smooth. mix in the eggs, vanilla and baking soda. mix in the flour and salt. mix in the chocolate chips.
rest in fridge as mentioned above.
pre-heat oven to 350 degrees.
drop by large spoonfuls onto parchment lined cookie sheets.
bake for 10-12 minutes, or until edges are nicely browned (my oven = 13 minutes).
store in an airtight container with a broken up slice of sandwich bread. the bread will keep your cookies moist and chewy for longer.
makes 36 cookies