Adapted from the Nestle Toll House Chocolate Chip Cookie Recipe
2 ½ cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened at room temperature 2/3 cup granulated sugar 2/3 cup packed dark brown sugar 1 tsp vanilla extract 2 large eggs 1 cup Ghiradelli semisweet chocolate chips 1 cup Ghiradelli dark chocolate chips 2 tsp water (add to flour) Preheat oven to 375 Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Fold in morsels. Drop by rounded teaspoon onto parchment paper or an ungreased baking sheet. I love to sprinkle my cookies with kosher salt before baking. Bake for 9 to 11 minutes. Take a peek at the 8 minute mark, rotate the baking sheet. Bake for 2 more minutes or until edges are lightly browned and the center is slightly undercooked. Remove the cookies. Transfer them to a wire rack to cool. These cookies are delicious served warm. Store extra cookies in an air tight container for up to three days.
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Jenelle Kellam Archives
May 2019
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