Do you have a famous go-to dessert recipe?
One that people beg you to bring to dinner parties?
Well, you do now.
These chocolate chip cookies are always a hit. Always.
I credit the recipe’s extra teaspoon of vanilla, high ratio of brown-to-white sugar, and the use of semi-sweet chocolate chips.
I discovered this perfect recipe on the back of a bag of Publix semi-sweet chocolate chips, noticed the extra brown sugar and thought, game on!
Be sure and take them out after about 10 minutes – before you think they’re done. That way they’ll be chewy and moist for days and days.
(Like they last that long in the Lawrimore household.)
What you’ll need:
- 2 1/4 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 white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 12-ounce package of semi-sweet chocolate chips
Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and white sugar in a large mixing bowl. Add vanilla. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir (or beat) in chocolate chips.
Drop by rounded tablespoon onto greased cookie pan.
Bake in 375-degree oven for 9-11 minutes. Let stand for two minutes, remove and place on wire racks until cool.