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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Mary Bartz, resident cookie expert in the Betty Crocker Kitchens, is famous for these cookies. I found this recipe on a bag of flour over 15 years ago and have been using it ever since. I have adapted it over the years to fit our family; using real butter and 'milk' chocolate chips. It is the best chocolate chip cookie recipe that I have found yet. Ingredients:
1 1/2 cups butter (three sticks) or 1 1/2 cups margarine, softened (three sticks) |
1 1/4 cups granulated sugar |
1 1/4 cups packed brown sugar |
1 tablespoon vanilla |
2 large eggs |
3 3/4 cups gold medal all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 (24 ounce) package semi-sweet chocolate chips (4 cups) |
Directions:
1. Heat oven to 350°.
2. Mix butter, sugars, vanilla and eggs in a large bowl.
3. Mix together, and stir in, flour, baking soda and salt.
4. Stir in chocolate chips.
5. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
6. Bake 12-15 minutes or until lightly browned.
7. Cool slightly; remove from cookie sheet.
8. Cool on a wire rack.
9. Just a note: I noticed that flat vented cookie sheets work best for even baking. I used dark coated, side-edged cookie sheets on some of the batches and was disappointed because the bottoms of the cookies baked faster than the top. I would think in that case, that lowering the temperature and keeping a good 'eye' on them would help if that is the kind of pans you have as well. ;) PS. The cookies in the photo were baked using flat, no-sided, vented cookie sheets.
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