HOw To CHOCOLATE CHIP COOKIE RECIPE





There was a fundraiser/bake sale at 2nd Man's office, and so we spent the night baking about 4 dozen chocolate chip cookies. Here are two dozen cooling...





...while another two dozen bake in the oven.  It was a regular cookiepalooza at the house, and I only got to eat one of them.



 After they were baked and cooled, we packaged them up in cellophane bags, two per bag, and tied them off with some twine.  We let them set the price since it was a fundraiser, and they sold them for $2 per bag.
Hmm, maybe we should start selling them?  LOL!
OUR CHOCOLATE CHIP COOKIE RECIPE (makes about 2 dozen):

1 stick (4oz) butter – softened
¾ cup of granulated sugar
¾ cup packed light brown sugar
½ tsp. salt
1 TBSP. vanilla extract
2 large eggs
2¼ cups of all-purpose flour
1 tsp. baking soda
1 12 oz. bag of chocolate chips

 Pre-heat oven to 375 degrees F.
In a large bowl, beat the butter, sugars, salt and vanilla until well combined and smooth (we use a wooden spoon).
Beat in each egg, one at a time until each is fully incorporated into the other ingredients. Scrape down the sides of the bowl.
In a medium bowl, whisk together the flour and baking soda.  Add the dry ingredients to the wet mixture in the large bowl.  Add the chocolate chips on top of the flour and mix all ingredients until just combined.  Do not over mix – this is why we use a wooden spoon and not an electric mixer.
Using a 1½ inch scoop or shape the dough into 1½ inch balls and place them 3 inches apart onto ungreased baking sheets.  If shaping the dough by hand you may have to put the bowl in the refrigerator or freezer for about 15 minutes in order to firm up the dough, this helps shape them.
Bake for about 10 – 12 minutes or until the edges are golden.  Watch carefully and do not over bake.  Otherwise, they will lose their softness.
Let stand 5 minutes, then transfer to wire racks to cool completely, but, um, this step never really happens, I mean really, warm cookies and a glass of milk?  Who can resist?

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