Erica Bartlett’s Chocolate Chip Cookies
1 cup butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
12-ounce bag chocolate chips
21/2 cups flour, or more as needed
Preheat the oven to 325 degrees F.
Melt the butter, but be careful not to let it burn. Put it in a medium-sized mixing bowl.
Add the sugars, salt, baking soda, egg and vanilla to the melted butter. Stir the dough by hand until combined – it should develop a lovely caramel color.
Add the chocolate chips and stir to incorporate.
Add the flour, about 1 cup at a time. If the mixture still looks a bit wet after 21/2 cups, add up to a 1/4 cup more flour. You’re looking for a cohesive dough that’s neither too wet nor too crumbly.
Place the dough on ungreased cookie sheets by rounded spoonfuls, spacing the cookies about 1 inch apart.
Bake for 10-12 minutes, until the cookies are light brown. Let cool for a few minutes on the baking sheet before moving onto a rack to cool completely.
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