Activities Programming

4 May 2015

Soft and Chewy Chocolate Chip Cookies



Average: 4 (1 vote)


1. 2 1/4 cups all-purpose flour
2. 1/2 teaspoon baking soda
3. 1 cup (2 sticks) unsalted butter, room temperature
4. 1/2 cup granulated sugar
5. 1 cup packed light-brown sugar
6. 1 teaspoon salt
7. 2 teaspoons pure vanilla extract
8. 2 large eggs
9. 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

1. 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.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. 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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PO Box 54024
Silver Heights PO
Winnipeg, MB
R3J 0L5

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