The name says it all. These cookies are my (and my husband's) favorite cookies! Not just your average chocolate chip cookies, these babies come out of the oven with a slightly crisp outside while still remaining soft on the inside. Use Ghiradelli Milk Chocolate Chips and you will have achieved chocolate chip cookie perfection!Best Ever Chocolate Chip Cookiesfrom the Essential Mormon Cookbook
1 cup butter, softened
1 cup brown sugar
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 tsp vanilla
3 cups flour
3/4 tsp baking soda
3/4 tsp salt
1 (12 oz) bag chocolate chips
Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons (or roll into balls ). If using a baking stone, do not grease. Bake at 350 degrees F. for 8-10 minutes until lightly browned. Makes about 3 dozen.
Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons (or roll into balls ). If using a baking stone, do not grease. Bake at 350 degrees F. for 8-10 minutes until lightly browned. Makes about 3 dozen.
Tips:
1. Bake on a preheated baking stone for optimum crispiness.
2. I like these cookies best right out of the oven, so I usually freeze half the dough by rolling it into balls, placing the balls on a cookie sheet, and freezing until they are hard. Place the frozen balls in a zip-lock bag and save until your next cookie craving. When you are ready to bake, place the frozen cookies on a preheated baking sheet or stone and simply add about 2-3 minutes to the cooking time. Voila! Hot and yummy cookies in a snap!
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