Round two of our Chocolate Chip Cookie Trials features...(drum roll please)...Chocolate Chip Cookies. I found this recipe (please don't laugh) on a box of Reynolds parchment paper. The photo on the box looked fabulous, so I dissected the box to see if they provided a recipe. Surprise! They did, so here we are. I don't usually gather recipes from the backs of food boxes, cans or bags, but I'll try anything once. Well, maybe.
Phase 1, dough: Can you really critique this phase? Phase 2, baked: Pretty basic. They were soft and gooey, but did not have that crispiness of the Chocolate Chip Cashew Cookies. They had good height, and didn't deflate as they cooled. Phase 3, chilled: Tender, and chewy, with almost a fudgy (can you say that if it isn't chocolate) inside. These cookies were good, but not my favorite.
Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 12 ounce package chocolate chips (milk or semi-sweet)
Preheat the overn to 350F. Line baking sheets with parchment paper. In a medium bowl, combine flour, baking soda, and salt, and set aside.
Beat butter, brown sugar, and granulated sugar together in a alrge bowl, until light and fluffy. Beat in eggs and vanilla. Add flour mixture gradually to butter mixture and beat until well blended. Stir in the chocolate chips. Drop by heaping tablespoonfulls onto prepared sheets. Bake 12 minutes or until lightly browned. Remove to wire cooling racks to cool completely. Makes about 3 dozen.
Enjoy! -Cardamommy
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