Mary Bartz Buttery Chocolate Chip Cookies
photo by KerfuffleUponWincle
- Ready In:
- 1 1⁄2 cups butter
- 1 1⁄4 cups sugar
- 1 1⁄4 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups chocolate chips
- 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
- 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
- Tip: To freeze – keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies…it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.
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Mary Bartz is a friend (yes, THE Mary Bartz) and she uses half all purpose flour and half bread flour. This is because most flour manufacturers now use more soft wheat which has less gluten. The cookies do not spread as much and have a wonderful texture that is scrumptious. She only bakes them to a very light brown, which keeps them softer, and I personally like, but everyone has their own preferences.
RECIPE SUBMITTED BY
Mom of 3.