When you were little, a trip to Grandma’s house meant big hugs, cheek pinching, and warm gooey made-from-scratch chocolate chip cookies. Now that you’re a grandparent yourself, bring back those heartfelt fuzzy memories for your own grandchildren.
- Small bowl
- Fork or some sort of whisker utensil
- Electric mixer and its bowl
- Baking sheets
- Parchment paper
- Your oven
- Wire rack
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
DIRECTIONS: Step 1
- Preheat oven to 350 degrees.
- In a small bowl, whisk together the flour and baking soda and 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.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- 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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