Prep
55 MIN
Total
55 MIN
Ingredients
9
Servings
72
This might just be the ultimate chocolate chip cookie recipe (besides our refrigerated dough, of course). We’re talking soft, chewy cookies studded with melty chocolate chips and baked to golden-brown perfection. With a yield of 72 cookies, this is the very definition of a “big batch” recipe, so feel free to save some of this freezer-friendly dough for later. Just freeze individual scoops, and your cookies can go straight from freezer to oven. Just add about five minutes to bake time for frozen dough.
| 鸡蛋 | 3个 |
| 中筋面粉 | 470克 |
| 小苏打 | 2tsp |
| 盐 | 1/2tsp |
| 半甜巧克力豆 | 340克 |
| 香草精 | 2茶勺 |
| 黄油 | 340克 |
| 红糖 | 200克 |
| 白砂糖 | 250克 |
Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.