Yield: Makes 5 Dozen
Time: About 30 minutes
We’ve been making this recipe for years. We have to make at least 4 batches for Christmas alone. Last year Mom found out about the variety of baking chips available. So we made regular, Andes mint, Bailey’s, Ghiradelli Dark, Butterscotch, and Cinnamon chips. (These are great in Bisquick scones too!)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2 sticks), softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups/12 ounces semisweet chocolate chips
- 1 cup chopped nuts (optional)
- Heat oven to 375.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
- Stir in chocolate chips and nuts, if using.
- Drop by rounded tablespoon onto ungreased baking sheets. (I use silicone baking mats for easy clean-ups.)
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Love to bake? These classics are timeless and you can alter the basic recipe with everything from chocolate chunks, and flavored baking chips to adding extra cocoa powder and sugar for a double or triple dose of chocolate.
Did you know there was a scientific study done that says chocolate can contribute to your physical and emotional health? It’s true it’s based on the numbers but chocolate can even affect the pleasure center of your brain.