WARM CHOCOLATE CHIP COOKIES

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

 

METHOD

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.

In another bowl combine the butter with both sugars, mix until light and fluffy, add the salt, vanilla, and eggs. Mix well for about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

 

TIPS:

Use a hand mixer for easy mixing

Store cookies in an airtight container at room temperature up to 1 week.

You can add white chocolate chips, dark chocolate chips or even nuts.

When ready to serve, warm for 30 seconds and serve with a cold class of milk or icecream