Erica of Saint Louis, Missouri is having loads of trouble making chocolate chip cookies.
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon Kosher salt
Procedure: Preheat to 375 degrees Line baking sheets with parchment paper. Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon. Do not to over mix. Stir in the chocolate chips in. Scoop heaping tablespoons of the dough into hands and be sure to wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 15 minutes, depending on how chewy or crunchy you like your cookies. Let cool. Enjoy!