Chocolate Chip Cookies

•    12.5 oz all purpose flour or bread flour, which is what I use (high altitude amt)
•    1 tsp baking soda
•    1 tsp salt
•    1 Cup butter or margarine, somewhat softened
•    2/3 Cup granulated sugar
•    2/3 Cup packed brown sugar
•    2 Tbsp vanilla extract
•    2 Extra Large eggs
•    1 pkg (12oz) Gihirardelli semi-sweet chocolate morsels
•    1 Tbsp water

1.    PREHEAT oven to 365º F.
2.    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Add the 2 Tbsp of Vanilla. Gradually fold (low speed on mixer) in flour mixture. Increase speed when combined and add the 1 Tbsp of water, morsels, and nuts if you use them. Do not overbeat or the gluten in the flour takes over. Freeze for at least 30 min or refrigerate for 2 hours, and keep refrigerated between batches. This is most important at high altitude.  Drop by rounded tablespoon onto ungreased baking sheets.
3.    For the first batch only grease a cookie sheet with butter. Spoon on in 1tsb to 1tbsp increments and bake 9 to 11 minutes. Shorter for softer cookies, longer for crunchy.

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Last update 09/14/2022
DJ Samuels