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This is My Kitchen

Mon, 2013-08-05 07:00

Chocolate Chip Cookies from USA

Everyone loves a good chocolate chip cookie. Leslie teaches us a great way to make them, with a few tips too.


2 1/4 cups all-purpose flour

1/2-teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1-teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips



Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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