Chocolate Chip Cookies – Poppy’s from Tana
Ingredients
2 cups sifted flour
½ tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup soft butter (don’t over heat, just melt)
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups chocolate chips (can use less; also can add nuts and fewer or same amount of chips)
Preheat oven to 350
Sift together flour, baking soda and salt. Mix well and set aside.
In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any)
I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.
Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumptious chips/nuts rising gloriously in the dough.
This recipe makes two oven rack size cookie sheets quantity of cookies.
Best eaten while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!
Ingredients
2 cups sifted flour
½ tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup soft butter (don’t over heat, just melt)
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups chocolate chips (can use less; also can add nuts and fewer or same amount of chips)
Preheat oven to 350
Sift together flour, baking soda and salt. Mix well and set aside.
In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any)
I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.
Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumptious chips/nuts rising gloriously in the dough.
This recipe makes two oven rack size cookie sheets quantity of cookies.
Best eaten while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!
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