Recipe by SkinnyMinnie
Got this one from top secret recipes. These are always in our cookie jar. It is tempting to keep cooking these cookies because they don't seem done, but DON'T. They will continue to cook for a little while after you take them out of the oven. Crispy around the edges and soft/chewy in the center. Got milk?
Top Review by eknecht
Our favorite cookie recipe- turns out perfectly every time. Be sure to use real butter, and to sift the dry ingredients. Don't overmix when you combine with the wet ingredients, and DO NOT OVERBAKE! We like to make this with choclate chips and M&M's. Yum!! ***UPDATE*** Since this recipe makes a huge batch, we have started making our own break and bake cookies. We immediately take half of the fully mixed dough and press it into the bottom of a 9x13 pan lined with parchment and pop it into the freezer. About an hour later (or after the remaining dough has been baked) we take it out and gently score the dough into 1" squares (but not cutting them apart), then put into a freezer zip bag and label with the date. When we want cookies, we simply pull out the dough and let it thaw on the counter for about a half hour, then break the squares apart and bake as directed in a preheated oven. Perfect!
- 1 cup butter, softened
- 1⁄2 cup sugar
- 1 1⁄2 cups brown sugar, packed
- 2 eggs
- 2 1⁄2 teaspoons vanilla extract
- 2 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 18 ounces semi-sweet chocolate chips (1 1/2 bags)
Directions See How It's Made
- Preheat oven to 350ºF.
- In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
- In another bowl, mix together the flour, salt, baking powder and baking soda.
- Combine wet and dry ingredients.
- Stir in chocolate chips by hand.
- With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
- Bake 9-10 min or until edges are light brown.