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.
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:
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!