SUPPLIES & TOOLS:
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
DIRECTIONS: Makes two dozen cookies
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking soda, and salt.
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add egg and vanilla; mix well.
- Add the dry ingredients to the butter mixture and mix well.
- Stir in chocolate chips by hand and drop rounded tablespoons of dough onto an ungreased baking sheet.
- Bake 11-13 minutes or until edges are golden brown. Cool 3 minutes on pan; remove and cool completely on cooling grid.
JOANN HACKS:
- Use a cookie scoop to form the ball of dough and turn out perfectly even cookies.
- Do not chill the dough before baking.
- To freeze baked cookies, layer them in an airtight container or freezer bag with parchment paper or waxed paper in between the layers of cookies for 3 to 4 months.
- To freeze cookie dough for later use, simply form the dough into balls and freeze, uncovered, until solid. Once frozen, place in a resealable plastic bag and keep in the freezer for 6 to 8 weeks (you can also keep them in the fridge for up to 2 days). No need to defrost these, they can go from freezer to oven for those late-night cookie cravings!
Rated 1 out of
5
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nanu from
correct flour amount ???????????????????????
before I make this can someone confirm flour amount?
Date published: 2020-06-28