Every quilt show season I hand out a recipe for anyone who wants one. This is last years recipe. This year we will be giving out the easiest Apple Strudel you’ve ever made. Come find our booth at any of our shows to get a copy or you can always wait until the show season is over and we’ll post it here. In the meantime, enjoy last year’s recipe!
Any recipe that starts off with a pound of butter has a lot going for it! A plate of these beauties works wonderfully as a thank you or a bribe. I always make sure that those folks in my life who keep it running smoothly get a plateful a couple of times a year. Think of the postal staff, bank employees, garbage folks, the chatty neighbor (if they’re chewing they can’t chat!)
This recipe makes a lof of cookies. I make them really big and I can usually get 4-5 dozen. Enjoy!1 pound of butter (4 sticks) 2 Taplespoons real vanilla 3 eggs 2 cups dark brown sugar 1 and 1/2 cups white sugar 6 cups flour 1 and 1/2 teaspoons baking soda 1 and 1/2 teaspoons salt 4 cups chocolate chips (two 12oz bags) – I use a blend of dark chocolate, bittersweet chocolate, milk chocolate, semi-sweet and sometimes throw in a few white chocolate or butterscotch. 2 cups chopped nuts – optional
Preheat oven to 350 degrees.
1. Cream together softened butter and sugars. Beat in vanilla and eggs and mix for 3-4 minutes.
2. Add chocolate chips and nuts to the egg/sugar mixture.
3. In a seperate bowl – mix flour, baking soda and salt.
4. Add flour mixture to egg/sugar/chip mixture. Mix, but NOT TOO MUCH. You’ll make the cookies tough.
5. Drop cookies onto ungreased cookie sheet. These are not “spreading” cookies so try not to pile the dough too high.
6. Cook 8-10 minutes for medium cookies or 10-12 minutes for really big ones.
1 thought on “The Best Chocolate Chip Cookies EVER!”
b> I liked making the larger cookies too. The oatmeal-raisin are also very good. I baked every week, as we had a large family. Sometimes I used M&M\’s.