Chocolate Chip Cookies

I thought I’d do a post on chocolate chip cookies since they’re a kitchen staple (for me anyway). It’s pretty easy to make them plastic free if you can find a grocery store that sells things in bulk. Here’s my recipe for them.

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  • 2 1/4 cups all purpose flour (paper bag or bulk)
  • 1 tsp baking soda (paper box)
  • 3/4 tsp salt (bulk)
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar (bulk)
  • 2 eggs
  • 1 tbsp vanilla extract (glass bottle)
  • 2 cups chocolate chips (bulk)

Whisk together the flour, baking soda and salt.

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In a separate bowl, beat butter and sugar until fluffy. I had to use a fork because one of my mixer beaters broke last week. I could have borrowed my neighbor’s stand mixer, but I didn’t start making these until almost midnight so it was too late to go borrow it.

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Add the eggs and vanilla. Beat until incorporated.

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Add the flour mixture and mix until incorporated. Add the chocolate chips; mix well.

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Drop tablespoonfuls of dough onto baking sheets. I line my baking sheets with Silpats, but you can also use parchment paper or just grease them with butter or oil.

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Bake for about ten minutes at 375 degrees, or until cookies are brown around the edges. Cool on wire racks.

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I usually store leftover cookies in tins in my freezer, that is if I have any leftovers! Enjoy šŸ™‚

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4 thoughts on “Chocolate Chip Cookies

  1. I start with Maida Heatter’s version of the original Toll House recipe, but just wanted to mention that I typically use 1 cup whole wheat flour, or 50/50 flour for the whole amount. They’re still very good (maybe even better)–the whole wheat adds nuttiness.

  2. I just made these and they turned out perfect and remind us a little of muffin tops. We used mini chocolate chips which worked great!

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