CHOCOLATE CHIP COOKIES
1 cup butter
1 cup granulated sugar
½ cup brown sugar
2 tsp vanilla
1 tsp baking soda
½ tsp salt
2 cups all-purpose flour
2 cups chocolate chips
In a large bowl, cream butter. Gradually add sugars, creaming thoroughly. Beat in eggs, vanilla, baking soda and salt. Stir in flour. Mix in chocolate chips.
Chill dough for a few minutes (this allows the dough to firm up and cookies will keep their shape better during baking).
NOTE: We prefer the slice-and-bake method, so we form the dough into 2 logs and chill for approx. 30 minutes.
Preheat oven to 375°F (190°C).
Slice dough into ½ inch thick slices OR use a teaspoon to drop dough onto a lightly greased baking sheet. With your hands, flatten cookies slightly and smooth the edges to give an even thickness.
For a soft chewy cookie, bake for 8 minutes or until cookies are golden brown around the edges and still slightly underbaked in the centre. For a crisp cookie, bake for 11 minutes or until golden brown.
Remove from the oven and let stand on the baking sheet for 5 minutes. Cookies will continue to brown a bit and wrinkle slightly in the centre.
Transfer to racks to cool. Makes about 4 dozen.
Pair with our MEXICO coffee.