Saturday, February 28, 2009

Soft & Chewy Chocolate Chip Cookies

I'm a die-hard Nestle-Tollhouse Chocolate chip cookie fan, but I'm always open to new recipes too. This recipe was actually pretty similar to that recipe, but with a few slight variations that apparently make all the difference in the world. They're amazing!



2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips


Pre-heat oven to 375°.

Microwave the butter for 30 seconds and set aside. It's ok if it's not completely melted.

Mix together flour, baking soda and salt in a small bowl.

Beat together butter, brown sugar and granulated sugar, and vanilla on medium speed until creamy. Add the eggs, one at a time, and mix well, then mix in milk.

Slowly beat in flour mixture until just combined. Do not over-mix! Stir in the chocolate chips.

Refridgerate dough for about 15 minutes.

Drop cookie dough balls onto an ungreased cookie sheet. (If a few of the dough balls happen to just... oops... fall into your mouth before they hit the sheet, that's ok... I won't tell.)

Bake for 12 minutes or until edges are just browned. The middle will look gooey-ish.

Cool the cookies on the pan for 2 minutes, then move to a wire rack.

Source: Brown Eyed Baker

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