by Heather Harris Brady
I’ve been teaching my kids how to cook, mainly my high-school age son for now but my daughter will be soon following in his footsteps. On his own he discovered this recipe in my copy of Nick Malgieri’s Ulimate Cookie Book, listed in there as Loaded with Chips Chocolate Chip Cookies. I’ve doubled the recipe (except for the chips because the mini chips cover more ground). Just don’t tell my son. . .
This is now his go-to cookie recipe and I’m proud to say he’s now carrying my tradition of taking homemade food to school parties!
Chewy Chocolate Chip Cookies, Makes about 60
- Two sticks of butter
- 1 c. firmly packed brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 2 t. vanilla
- 2 t. salt
- 1-1/2 t. baking soda
- 2-1/2 c. unbleached all-purpose flour
Cream the sugars with the butter well.
Then beat in the eggs one at a time, followed by the vanilla. Add everything else but the chips and beat for 2-3 minutes. Then beat in the chips. You should have a thick, creamy batter.
Preheat the oven to 375 and drop teaspoons until a lightly greased baking sheet.
Bake 12-15 minutes, go for the shorter time if you like them really chewy.
Store the cookies in an airtight container, and add a slice of bread to keep them soft.
One year ago: Caramel Teacake