Soft and Chewy Chocolate Chip Cookies

'Tis the season for baking!  I could tell because at our church fellowship dinner on Sunday, we had WAY more desserts than usual...not that anyone was complaining at all about that!  I have been in a baking mood myself and would actually prefer to bake breads, pies, cakes, cookies and other yummy and fattening goodies than to cook a good home style meal.  I have been on a search for a good chocolate chip cookie recipe that the Mr. would enjoy.  (He has a very "refined" sense of taste!)  I do think I finally found one. So, I thought I would share with you!  Hope you enjoy the sweet smell of baking cookies and the delicious taste of melted chocolatey gooey goodness!

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Ingredients

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

1 1/2 cups butter or margarine, softened

2 teaspoons vanilla

3 eggs

4 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups) 

 

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.

Makes approximately 6 dozen cookies.

Since this is a big-batch recipe, freeze half of the dough. Drop the dough by spoonfulls on a cookie sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.

 Wishing you a day full of blessings, 

Christy