I shared about trying to perfect my chocolate chip cookies here. Thanks to Anna (Thimbleanna Blog), she shared with me that a friend of hers uses more flour and only butter – no Crisco. I tried the tip and it worked! These cookies remind me of those made by one of the sweetest women that I use to babysit for. The cookies are “puffy” – not flat and are really fabulous right out of the oven. Nothing beats a hot and melt-in-your-mouth chocolate chip cookie. Got milk?
Preheat oven to 350 degrees
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar – firmly packed
1 tsp vanilla
1 tsp baking soda
3 cups flour
1 tsp salt
1 – 12 oz bag of semi-sweet chocolate chips
optional: 1/2 cup chopped walnuts
Combine flour, soda and salt in a bowl and set aside.
In a large mixing bowl beat butter till light and fluffy. Add the white and brown sugar. Beat until smooth. Add vanilla and eggs. Beat until fluffy.
Slowly add the flour mixture to the sugar mixture. Beat until thoroughly mixed.
Stir in the chocolate chips and walnuts.
Place teaspoon sized dollops of cookie dough 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes – until golden brown. Cool on a wired rack. Enjoy!!