I have no idea where this recipe came from. Living in a high altitude makes chocolate chip cookies go flat and crispy. This is the first recipe I found that didn’t do either of those. Finally! It only took a few years. It also does not need doubling because the yield is about 4 dozen.
Preheat the oven to 350 and grease a cookie sheet or 2.
Cream together:
2 sticks (1 c.) butter (Room temperature is a must! I cheat and warm mine up in the microwave for 10-15 seconds.)
1 c. sugar
1 c. brown sugar
Add and mix:
1 egg
2 t. vanilla
A little at a time, add the remaining ingredients:
1 t. baking soda
1/2 t. salt
2 1/2 c. flour
2 c. chocolate chips
Drop by tablespoonfuls onto a greased cookie sheet or use a cookie scoop and bake at 350 for 10-12 minutes. The centers will appear a little gooey and the bottoms lightly browned. They will harden once cooled. Enjoy your chocolate chip cookies with milk – or not!
This article has a pretty interesting explanation about cookie chemistry. In other words, you can change a cookie recipe to suit your own taste, whether you like crisp, crunchy, chewy, or soft cookies. Baking is so interesting!
Another trick is to take them off the pan right away. Leaving them on the pan makes them continue to cook and go flat.
I never knew that! These are tricky to get off the pan, but I usually put them on some foil so I don't have to wash the pan and just slide it right off.