Truly Amazing Chocolate Chip Cookies!

Now I know that everyone makes chocolate chip cookies!  But I get asked all the time why my cookies are so soft and chewy!  The answer I always give is that you need patience when making the batter.  I know that sounds silly, but usually what happens is we’re all in a hurry and we don’t beat the butter and sugars long enough.  And we never beat the eggs long enough also!  It’s kind of baking 101. If you think of beating eggs whites until they’re fluffy, it’s the same principle. Take an extra minute to beat the sugars until fluffy, and after you add the eggs, let that beat on medium high for a good minute or two.  It makes all the difference in the world in the consistency of the batter.  I bake them on 375 degrees until slightly golden brown. (9-11 minutes depending on the size.  I make them kinda big!) Don’t wait until they’re too golden because when you take them out of the oven, the cookies will continue to cook on the sheet.  Especially if you leave them on the sheet too long.  Take them off right away to stop the cooking process.  So, there’s my secret that I’m sharing with you!  Happy cookie baking!

Chewy? They even look the part!

1 cup softened (not melted) butter
3/4 cup sugar
3/4 cup brown sugar
Beat until fluffy
Add – 2 large eggs
Beat on medium high until nice and fluffy
Add – 
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 1/3 cups flour
Beat on medium high until well blended and add-
2 cups chocolate chips

Drop by teaspoon or tablespoon (depending on how big you want your cookies!) on a cookie sheet and bake on a pre-heated oven of 375 degrees for 9-11 minutes.  Remove from oven when they are lightly golden brown and remove from sheet right away.  Place cookies on a rack to cool.
Mmmm! Now I know that everyone makes chocolate chip cookies!  But I get asked all the time why my cookies are so soft and chewy!  The answer I always give is that you need patience when making the batter.  I know that sounds silly, but usually what happens is we’re all in a hurry and we don’t beat the butter and sugars long enough.  And we never beat the eggs long enough also!  It’s kind of baking 101. If you think of beating eggs whites until they’re fluffy, it’s the same principle. Take an extra minute to beat the sugars until fluffy, and after you add the eggs, let that beat on medium high for a good minute or two.  It makes all the difference in the world in the consistency of the batter.  I bake them on 375 degrees until slightly golden brown. (9-11 minutes depending on the size.  I make them kinda big!) Don’t wait until they’re too golden because when you take them out of the oven, the cookies will continue to cook on the sheet.  Especially if you leave them on the sheet too long.  Take them off right away to stop the cooking process.  So there’s my secret that I’m sharing with you!  Happy cookie baking!

1 cup softened (not melted) butter
3/4 cup sugar
3/4 cup brown sugar
Beat until fluffy
Add – 2 large eggs
Beat on medium high until nice and fluffy
Add – 
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla
2 1/3 cups flour
Beat on medium high until well blended and add-
2 cups chocolate chips

Drop by teaspoon or tablespoon (depending on how big you want your cookies!) on a cookie sheet and bake on a pre-heated oven of 375 degrees for 9-11 minutes.  Remove from oven when they are lightly golden brown and remove from sheet right away.  Place cookies on a rack to cool.
Mmmm!!!​​!!​​

Barri-Lynn

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