Ultimate Chocolate Chip Cookies
Adapted from Southern Living April 2005
Makes about 5 dozen
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons Mexican vanilla extract
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 (12-ounce) package Ghirardelli semisweet chocolate morsels
and beat with an electric mixer until creamy. Add eggs and vanilla,
beating until blended.
Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels.
Drop by tablespoonfuls onto lightly greased baking sheets.
Bake at 350° for 8 to 14 minutes (I baked them 12 minutes) or until desired degree of doneness. They will harden after removing from oven so don't bake too long. Remove to wire racks to cool completely. Store in an air tight container for up to a week.