(above) Cookie dough
(above) Rounded tablespoon-fulls of dough, flatted slightly with the back of a spatula.
(above) Cookies cooling on a rack.
Chocolate Chip Cookies
Makes around 24 cookies
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter, softened
1/4 cup granulated sugar
2 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups semisweet chocolate chips
- Preheat oven to 375 degrees F.
- Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
- Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.
Adapted from Good Housekeeping's Double Chocolate Chip Cookies.