1 cup butter, unsalted
¾ cup sugar, use Baker’s fine sugar, if available
¾ cup light brown sugar
2 tsp. pure vanilla (Madagascar or Mexican vanillas are the best)
2 fresh eggs
2 ¼ cup flour
1 tsp. baking soda
1 tsp. plus a teeny bit more of salt
1 or 2 cups of semi-sweet good quality chocolate chips
Mix butter until creamy. Add granulated and brown sugar. Mix until well incorporated. Add vanilla and eggs. Be gentle with the eggs and don’t beat the life out of them. Mix dry ingredients in a separate bowl. Add dry stuff to wet stuff and mix just until all ingredients are incorporated. Mix in chocolate chips. If you have time, chill the dough til it’s a little firm. Can make it a day ahead and keep, covered tightly in the fridge. Scoop out dough, using medium-sized (1 oz.) high quality scoop, onto parchment covered heavy cookie sheets. Dark cookie sheets are not good to use. Bake in preheated 350 degree oven just until golden. Check them at 10-11 minutes. Cookies will appear more done if checked while they are still in the oven. Cool on racks, then enjoy. For an added treat, freeze slightly under-baked cookies one or two to a Ziploc and eat frozen. Great to grab “on the run”.
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