I know the first couple of weeks of back to school means Mom is going to make dinner every night, have big healthy breakfasts ready, come up with fabulous after school snacks and generally be the best mom in the world. Then May comes around and Mom is making a phone call to Pizza Hut, passing out pop tarts and driving through Sonic for an afternoon snack.  But, while we are all still feeling ambitious here is a recipe for amazing homemade chocolate chip cookies.  I made this batch and they were gone within about 10 minutes and I am not kidding.  

I do not bake much, but one thing I have learned is that I always use parchment paper when I am baking.  I have tried those silpats and they get greasy and are difficult to clean.  Parchment paper is easy and disposable. 

 

Chocolate Chip Cookies

Makes about 3 dozen

2 1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter-room temperature
1/2 cup sugar
1 cup light brown sugar (packed)
2 teaspoons vanilla extract
2 eggs
2 cups (12 oz) chocolate chips

Preheat oven to 350°

In a small bowl combine flour, baking soda and salt. 

In a large bowl (or in the bowl of an electric mixer with the paddle attachment) cream the butter and sugars. Mix on medium speed until well mixed.


Reduce speed to low and add vanilla and eggs.  Beat until well mixed.  With the mixer still on low, slowly add the flour mixture until all combined. Finally add the chocolate chips. 

Using a 1 1/2" ice cream scoop place the balls about 2" apart on a prepared baking sheet.  

Bake until cookies are golden but still soft, about 12 minutes (watch your oven and make sure you don't burn them).

Transfer to a wire rack to cool.






Needed Items