Wednesday, October 30, 2013

Perfect Chocolate Chip Cookies

Yield: 55 Cookies (using a 1 inch cookie scoop)
Perfect Chocolate Chip Cookies

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. sea salt
2 sticks softened butter
3/4 c. sugar
3/4 c. packed brown sugar
2 tsp. vanilla
1 lg. egg
12 oz. bag of semi-sweet chocolate chips
Pre-heat oven to 375 degrees F.
Combine first three ingredients in bowl, set aside.
Beat butter and sugar in separate bowl until creamy.
Add vanilla and egg, mix until well blended.
Gradually add flour mixture to butter mixture.
After all flour is combined, fold in chocolate chips.
Using a 1 inch cookie scoop,
place scoops about 1/2 inch apart on ungreased cookie sheet.
Bake for about 9 minutes (for chewy cookies).
The Cedar Seasons Special Tip!

Extra Cookie Dough?

Don't toss it out and don't just put a blob of dough in a bag in the freezer!
--Cover a clean cookie sheet with wax/parchment or even plastic wrap paper.
Using your 1 inch cookie scoop (or a good spoon and your hands) make cookie balls.
Cookie scoop balls should be the same size you would normally bake.
Place cookie sheet of dough balls in the freezer for at least thirty minutes.
After dough balls are frozen solid, place in an air tight container or freezer bag.
Put back in the freezer for a chocolate craving or extra treat for your kiddos!
(Don't forget to label your bag!)


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