AuthoradminCategoryBreakfast & Brunch, Desserts, Entertaining, Game Day, Holiday, Lunchbox Favorite, Party, PicnicCuisineKid-FriendlyDifficultyBeginnerCookies! Always a favorite around here. They are the best grab & go treat, and easy to pack up in lunch boxes & hiking back packs. Don’t forget the ice cold milk to wash ’em down!
Preheat oven to 350 degrees F with the rack in the middle. Line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the flour & baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until the mixture is light and fluffy. Reduce the mixer speed to low & add the salt,vanilla, and eggs. Beat until well combined, about 1 minute. Add the flour mixture; mix until just combined. Stir in the chocolate chips & any optional add-in's.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.
Bake 8-10 minutes until the cookies are golden around the edges, but still soft in the center. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
This recipe from Martha Stewart
Ingredients
Directions
Preheat oven to 350 degrees F with the rack in the middle. Line 2 large baking sheets with parchment paper.
In a small bowl, whisk together the flour & baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars. Beat on medium speed until the mixture is light and fluffy. Reduce the mixer speed to low & add the salt,vanilla, and eggs. Beat until well combined, about 1 minute. Add the flour mixture; mix until just combined. Stir in the chocolate chips & any optional add-in's.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets.
Bake 8-10 minutes until the cookies are golden around the edges, but still soft in the center. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
This recipe from Martha Stewart
