So, chocolate chip cookies and I have a sordid history.
Used to be that I couldn’t make ’em to save my soul. Then I discovered those peel & bake variety or whatever they are called. I would buy a pack of those and call it a day. But I have secretly been wanting to really perfect this art. I mean, I want to be the mom whose house the kids all come to to hang out, and well, I don’t want Pillsbury’s cookies on my counter for them, I want MINE!
Okay, I found this recipe on the back of a Gold Medal Flour package. And I am telling you, these are AWESOME!!
I only made one change that you can do or not.
1 1/2 C softened butter
1 1/4 C granulated sugar
1 1/4 C brown sugar
1 T vanilla
4 C all-purpose flour (ahem, Gold Medal, ofcourse!)
2 t baking soda
1/2 t salt
1 bag chocolate chips – here is where I made the change. I did THREE half bags each of chocolate chip, white chocolate chip, and butterscotch chip cookies. It made a HUGE difference – they are so flavorful!
1. Heat oven to 350
2. Beat butter sugars, vanilla & eggs. Stir in dry ingredients. Add chips.
3. Drop by teaspoonfuls onto ungreased cookie sheet.
4. Bake for 12 -14 minutes.
5. Let cool for 2 minutes before removing from cookie sheet.
6. Remove to wire rack and let cool completely.
Makes about 6 dozen cookies.
Needless to say, this is the recipe the neighborhood kids will all be eating at my house for the next two decade and a half!