| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco2 |
36 |
servings |
INGREDIENTS
| 2 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Butter; softened |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
cn |
Brown sugar; packed |
| 2 |
ts |
Vanilla |
| 2 |
|
Extra large eggs |
| 24 |
oz |
Chocolate chips; (2 packages) |
INSTRUCTIONS
Preheat oven to 375F. Combine flour, baking soda, and salt in a bowl, set
aside. Cream together butter, granulated sugar, brown sugar, and vanilla.
Do not over beat mixture. Add eggs one at a time, combining well after each
addition. Gradually stir in flour mixture. Stir in chocolate chips, in 2 or
3 additions, mixing well. Drop by rounded tablespoon onto ungreased cookie
sheets. Bake for approximately 10 minutes, until lightly browned and
centers have just set - they should look almost a bit underdone. Let stand
for 10 to 15 minutes to cool before moving to wire racks to finish cooling.
Cookies will be more moist than from standard recipes, and will pull apart
easily when very warm.
Recipe by: Ann Zachman <navarro@scruznet.com>
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