With a lot of the recipes I make I’m always on the look out for something better. There are a few however that are just perfect in my book and this recipe is one of them. I found it in my Mrs. Fields cook book years ago and have been using it ever since. I always get great reviews when I make them.
Blue Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar (sometimes I use light brown depending on what I have on hand)
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. Set aside.
In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at medium speed until just blended. Do not over mix.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.
Note: This recipe makes about 3 1/2 dozen cookies so if I don’t need that many I will freeze half of the batch for later.