Chewy Chocolate Chip Cookies
My daughter was looking for something to do over the weekend, so I gave her the task of whipping up something everyone would enjoy. Chocolate chip cookies. She had never baked before, so I seized the opportunity to let her give it a try. Sure there was flour all over the counter, gooey fingerprints on the mixer and quite a few chocolate chips missing, but after following the recipe, double checking the procedures, she turned out an awesome batch of cookies!
Ingredients:
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 cups (about 12 oz) semisweet chocolate chips
Preheat oven to 350F. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2″ apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. Remove from oven, and let cool on baking sheet 1-2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
