It seems like I’m always on the search for the “perfect” chocolate chip cookie. I want the perfect amount of chocolate chips and the right amount of fluffiness, texture…the list goes on and on. I think this recipe nailed it! By using a large cookie scoop and air vent cookie sheets, the cookie came out perfect 🙂 They were so light and fluffy..yum, yum. I was very pleased! It makes a ton of batter so I hope you’re ready to make A LOT of cookies, enjoy 🙂
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2. On ungreased cookie sheet, drop dough by cookie scoop 2 inches apart. Flatten slightly.
3. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Enjoy 🙂