Lets pretend that we are just coming home
from school and have a big plate of
warm cookies and cold milk waiting for us.
They are so easy to mix up.
Start with room temperature butter,
beat in the sugars, then add the egg.
Beat until fluffy. Mix in vanilla.
Add the flour, baking soda and salt thru a sifter.
Dump in the chocolate chips.
Mix just until everything is incorporated.
Use a teaspoon full and space 2" apart.
I sometimes use parchment paper.
An un-greased baking sheet is all you'll need.
Bake @375 until lightly golden around the edges.
Scratch and Sniff.....just kidding!
I chill the remaining dough and when firm enough
I roll it into walnut-sized balls.
I then freeze or refrigerate
to bake more warm cookies the next day.
That's how we roll!
They don't last long!
Mom's Chocolate Chip Cookies1 stick butter, softened
1/2 C brown sugar
1/4 C white sugar
1 t vanilla
1-1/2 C flour
1/2t baking soda
pinch salt if using unsalted butter
1 C chocolate chips, semi-sweet
Set the butter in a bowl to reach room temperature. Add sugars and beat with an electric mixer until blended. Add the egg and beat until creamy. Beat in the vanilla.
Add the flour, soda , and salt thru a sifter. Add the chocolate chips. Beat again
until everything is well mixed. Drop by using a rounded teaspoon full of batter onto
an un-greased cookie sheet 2" apart.
Bake at 375 for 10-12 minutes, until golden around the edges.
Optional add-ins: 1/2C walnuts or pecans lightly toasted and chopped.
(when you double the recipe use 3/4C brown sugar and 3/4 C white sugar)
TIP: Freezer stash chocolate chip cookie dough. Scoop chilled dough into walnut-sized balls, freeze to bake and enjoy fresh warm cookies anytime! They bake frozen in about 15 minutes.
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