Did a little batch cooking and baked 2 dozen chocolate chip cookies. I said to Frank “let’s have just one each and save the rest for the week” and we laughed and laughed and laughed as I plunged two of them into my mouth.
One cookie LOL, I crack myself up!
Chocolate Chip Cookies
Makes: 24 cookies
Author: Mary Mammoliti/Kitchen Confession
INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips (I used and entire 11oz bag of ghirardelli chocolate chips)
INSTRUCTIONS
Pre-heat the ice. to 350°F. Line 2 baking sheets with parchment paper.
Place the flour, baking soda, and salt together in a medium bowl; set aside.
Place the butter and sugar In a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer and a large bowl) On medium-high speed beat until light and fluffy, 2 to 3 minutes. Add the eggs, vanilla and beat until blended.
Slowly add the flour mixture. Mix on medium speed until combined, and a chunky dough forms. Add the chocolate chips and mix on high to combine, about 5 seconds.
Drop the dough about 2 tablespoons onto the prepared baking sheets; repeat with the remaining dough and bake until lightly browned on top, 10 to 11 minutes. Repeat with the remaining dough. Cool for 1 minute.
