When it comes to chocolate chip cookies, I like them thin, crisp, and buttery. That way, even a bite without a chocolate chip is still a delicious one.
This recipe fits that description to a tee. (I make them without the chips for Kian, my chocolate-abhoring stepson.*) As always, chocolate chip cookies are best enjoyed with a tall glass of icy-cold milk.
Alexis’** Chocolate Chip Cookies
4 sticks unsalted butter, room temperature
3 c. packed light-brown sugar
1 c. granulated sugar
4 large eggs
2 tsp. vanilla extract
3-1/2 c. flour
1-1/2 tsp. salt
2 tsp. baking soda
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 375-degrees. Line two baking sheets with parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.
Grade: A
*Yes, he was dropped on his head as a baby.
**Martha Stewart’s daughter.
Tags: cooking, baking, Chocolate chip cookies, dessert, brown sugar, Alexis Stewart
Laura Rebecca's Kitchen 
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