Wednesday, February 15, 2006

Chocolate Chip Cookies

1 C butter (softened)

1/2 C sugar

1/2 C brown sugar (packed)

2 eggs

1 1/2 t vanilla

2 1/3 C flour

1 t baking soda

2 1/2 C semi-sweet chocolate chips (a little more than one bag; I like Guittard brand)

Preheat oven to 325 F.

Beat butter, sugar, and brown sugar until very light and fluffy (~3-5 minutes).

Add eggs, one at a time, beating well. Add vanilla.

In another bowl, mix flour and baking soda.

Gradually add to butter-sugar mixture, blending


Stir in chocolate chips.

Bake on cookie sheets (yes, this is what my recipe says) 11-14 minutes in a 325 F oven.

I use the fancy double-walled cookie sheets, because it makes me feel like a celebrity chef.

Remove and let cool on wire racks or paper towels. Eat as soon as possible.

Serves 1-2.

You can adjust the amount of flour to change the flatness / butteriness of the cookies.

Less flour = flatter and more buttery.

More flour = rounder and dryer, approaching hockey puck suitability.

Tom Brosnan 2006

1 comment:

Annie said...

If you decide to use white chocolate, consider using nuts to cut the sweetness.