I think we need a treat, so here is a great recipe for chocolate chip cookies. I know it seems like there are 100's out there, but this one is really good. This recipe comes from Sandi Garrett, an amazing cook here in Colorado whom I admire with all my heart! This cookie can be warmed in the microwave the next day and it tastes just like it came out of the oven. Grab a gallon of milk and enjoy a warm cookie!
Sandi Garrett's Chocolate Cookies
Mix together until creamy:
1 pound of real butter, soften to room temperature
1 ½ c. sugar
2 c. brown sugar
1 ½ c. sugar
2 c. brown sugar
Add:
3 eggs
2 Tablespoons real vanilla
In a separate bowl, stir up the following:
6 c. flour
1 ½ teaspoon salt
1 ½ teaspoon baking soda
Add this mixture to the creamy mixture and beat well.
Add 2 packages, 11.5 oz. each of milk chocolate chips (or semi-sweet if you prefer). You can also add 2 cups of chopped nuts.
Using an icream scoop that is 2 ¼ or 2 ½ inches across, place 9-12 balls of cookie dough on pam sprayed or parchment lined cookie sheet.
Bake 18-20 minutes at 350 degrees, or in a convection oven bake for 16 min at 340 degrees. You will know when the cookies are done by gently lifting up the edge of the cookie and noticing if the underneath side of the cookie is barely golden brown. The upper part of the cookie may not look done, but that is OK. Do not overbake, or they will be hard. As soon as you take the cookies out of the oven, drop the cookie sheet onto the counter, hard, to flatten the cookies. Let the cookies sit for a minute or so and remove to a cooling rack.
3 eggs
2 Tablespoons real vanilla
In a separate bowl, stir up the following:
6 c. flour
1 ½ teaspoon salt
1 ½ teaspoon baking soda
Add this mixture to the creamy mixture and beat well.
Add 2 packages, 11.5 oz. each of milk chocolate chips (or semi-sweet if you prefer). You can also add 2 cups of chopped nuts.
Using an icream scoop that is 2 ¼ or 2 ½ inches across, place 9-12 balls of cookie dough on pam sprayed or parchment lined cookie sheet.
Bake 18-20 minutes at 350 degrees, or in a convection oven bake for 16 min at 340 degrees. You will know when the cookies are done by gently lifting up the edge of the cookie and noticing if the underneath side of the cookie is barely golden brown. The upper part of the cookie may not look done, but that is OK. Do not overbake, or they will be hard. As soon as you take the cookies out of the oven, drop the cookie sheet onto the counter, hard, to flatten the cookies. Let the cookies sit for a minute or so and remove to a cooling rack.
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