warm cookies and cold milk waiting for us.
They are so easy to mix up.
Start with room temperature butter, beat in the sugars, then add the egg.
Beat until fluffy. Mix in vanilla.
Add the flour, baking soda and salt thru a sifter.
Dump in the chocolate chips.
Mix just until everything is incorporated.
Use a teaspoon full and space 2" apart.
I sometimes use parchment paper. An un-greased baking sheet is all you'll need.
Bake @375 until lightly golden around the edges.
Cheers!
Scratch and Sniff.....just kidding!
I chill the remaining dough and when firm enough I roll it into walnut-sized balls. I then freeze or refrigerate to bake more warm cookies the next day.That's how we roll!
They don't last long!Mom's Chocolate Chip Cookies1 stick butter, softened
1/2 C brown sugar
1/4 C white sugar
1 egg
1 t vanilla
1-1/2 C flour
1/2t baking soda
pinch salt if using unsalted butter
1 C chocolate chips, semi-sweet
Set the butter in a bowl to reach room temperature. Add sugars and beat with an electric mixer until blended. Add the egg and beat until creamy. Beat in the vanilla.
Add the flour, soda , and salt thru a sifter. Add the chocolate chips. Beat again
until everything is well mixed. Drop by using a rounded teaspoon full of batter onto
an un-greased cookie sheet 2" apart.
Bake at 375 for 10-12 minutes, until golden around the edges.
Optional add-ins: 1/2C walnuts or pecans lightly toasted and chopped.
(when you double the recipe use 3/4C brown sugar and 3/4 C white sugar)
tip: roll chilled dough into walnut-sized balls, refrigerate or freeze to bake up fresh warm cookies anytime!
Enjoy!
P.S. Don't forget to enter my giveaway forTumbleweed Pottery. Click HERE.
Tumbleweed is also giving my readers a discount all during May for 20% off! When combined with their already 10% off special until Mother's Day it will give you 30% off all of their products. Stock up on gifts!To get the 20% discount use the coupon code: maydays
Links: A Stroll Thru Life
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