Mary's Chocolate Chip Cookies
|1 1/2||cups butter or margarine, softened|
|1 1/4||cups granulated sugar|
|1 1/4||cups packed brown sugar|
|4||cups Gold Medal® all-purpose flour|
|2||teaspoons baking soda|
|1||bag (12 oz) semisweet chocolate chips|
|Preheat your 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.
On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
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. (If you prefer a very soft cookie only bake until set.)
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.
Early in my married life you had to seek out a high end kitchen store to find them. Now they are pretty easy to find. A good tablespoon sized stainless cookie scoop will likely last the length of your cookie baking career. They are very worth the small investment. And IMHO no cookie baking home kitchen is complete without heavy aluminum1/2 sheet commercial bun pans, good stainless steel bowls, metal measuring cups and spoons, and lastly a good cookie scoop.
OXO Good Grips (R) Cookie scoop photo courtesy of Bed Bath and Beyond