DOITFORTHEBITES
  • Home
  • About Me
  • Blog
  • Contact

Tried and True Chocolate Chip Cookie Recipe

5/3/2019

0 Comments

 
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.

Picture
Picture
Picture
0 Comments



Leave a Reply.

    Author

    Jenelle Kellam

    Archives

    May 2019
    November 2018
    September 2018
    March 2018
    February 2018

    Categories

    All
    Food Adventures
    Recipes

    RSS Feed


Proudly powered by Weebly
  • Home
  • About Me
  • Blog
  • Contact