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| Blue Ribbon Chocolate Chip Cookies |
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed dark brown sugar
1/2 cup sugar
2 sticks unsalted butter, softened to room temperature
2 large eggs
2 teaspoon vanilla extract
1 12 oz. package semisweet or bittersweet chocolate chips
Method
Preheat oven to 300 degrees
Combine flour, baking soda, and salt in medium blow using wire whisk. Set aside.
Mix sugar in bowl of electric mixer on medium speed. Add butter, beat until grainy
paste forms. Beat in eggs and vanilla on medium speed until light and fluffy. Add
flour mixture and chocolate chips. Beat on low speed just until mixed. Do not
overmix.
Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Bake
until golden brown, about 22 minutes. Transfer cookies to cooling rack.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup firmly packed dark brown sugar
1/2 cup sugar
2 sticks unsalted butter, softened to room temperature
2 large eggs
2 teaspoon vanilla extract
1 12 oz. package semisweet or bittersweet chocolate chips
Method
Preheat oven to 300 degrees
Combine flour, baking soda, and salt in medium blow using wire whisk. Set aside.
Mix sugar in bowl of electric mixer on medium speed. Add butter, beat until grainy
paste forms. Beat in eggs and vanilla on medium speed until light and fluffy. Add
flour mixture and chocolate chips. Beat on low speed just until mixed. Do not
overmix.
Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart. Bake
until golden brown, about 22 minutes. Transfer cookies to cooling rack.