thepigeoncoop

Musings about life in the Pigeon household

The ‘Best’ Chocolate Chip Cookies

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Seriously. These are the ones my mom made when I was a kid. Totally takes me back. She baked like I bake – if it required a rolling pin or cookie cutters or anything having to rise, it wasn’t being baked. It was always a treat when she baked. She was a fantastic cook. Love you Mom!

  • 2 1/4 cups flour
  • 1/2 tsp baking soda
  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 1 cup brown sugar, packed
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In a small bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl, beat butter and sugars on medium speed until light and fluffy. Reduce speed to low and add salt, vanilla and eggs. Beat for about one minute until well mixed.
  4. Add flour mixture and beat until just combined. Stire in chocolate chips.
  5. Drop spoonfulls onto a cookie sheet, about 5 cm apart.
  6. Bake for 10-15 minutes (I make smaller cookies and bake for 9 minutes as I like them chewy – just like Mom used to make!).
  7. Remove from oven and let cool on baking sheets about 2 minutes. Transfer to wire rack and cool completely.
  8. Makes 3-4 dozen.

 

Excerpted from Best of the Best; the Best of Bridge

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