Recipe courtesy of Edna Mae Phillips

Chocolate Chip Cookies

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 cookies
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Ingredients

1 1/2 cups packed dark brown sugar

1/2 cup (1 stick) unsalted butter, melted and cooled 

1 teaspoon pure vanilla extract 

2 large eggs 

2 cups all-purpose flour 

1 teaspoon salt 

3/4 teaspoon baking soda 

One 12-ounce bag semisweet chocolate chips 

Directions

  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone sheets.
  2. In a large bowl, using an electric hand mixer, mix the sugar, butter, vanilla and eggs until light and fluffy. In another bowl, whisk the flour, salt and baking soda. Stir the dry ingredients into the wet ingredients, then gently fold in the chocolate chips.
  3. Scoop heaping tablespoons of the dough onto the prepared pans, spacing the cookies about 2-inches apart. Bake until golden brown, about 15 minutes. Using a spatula, transfer the hot cookies to a cooling rack.
  4. Store the cookies in a tightly sealed resealable plastic bag for up to 3 days.

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