Crispy Chocolate Chip Cookies
- 2 1⁄2 cups all-purpose flour
- 3⁄4 tsp. baking soda
- 3⁄4 tsp. salt
- 20 Tbs. (2 1⁄2 sticks) unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 12 oz. valentine chocolate chips*
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown and granulated sugars on medium speed for about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the chocolate chips.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan for 5 minutes, then transfer them to the rack and let cool completely. Repeat with the remaining dough. Makes 36 cookies.
*Available in our retail stores.