kay's StoryAnother best recipe from EVERYDAY FOOD September 2006. Everyone who tastes these comments on how good they are! I generally double this and try to keep them around for a couple days. They go fast!
all purpose flour
1 1/2 tsp
2 sticks unsalted butter at room temperature
Find more recipes at goboldwithbutter.com
packed brown sugar
12 ounces chocolate chips
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat the oven to 375 degrees.
In a medium bowl whisk together the flour, soda and salt. set aside.
2In a large bowl with an electric mixer, beat the butter and sugar light and fluffy. Add eggs one at a time beating well after each one. Mix in the vanilla.
3Drop 1/4 cup mounds of dough onto the ungreased baking sheets. At least 4 inches apart and away from the edges. You can fit about 4 cookies on a sheet. Baking 2 sheets at a time about 4 sheets total.
4Bake until just golden-15-18 minutes. Rotate the sheets front to back when half done baking.
5Cool 1 or 2 minutes on the baking sheets, then transfer to racks to cool completely.
Store in an airtight container up to 2 days. These freeze well too.