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Lee Ann's most-loved chocolate chip cookies

There are few things I love more than a piping-hot chocolate chip cookie. This recipe is sure to be a favorite. Go ahead, whip up a batch of these big-time cookies, bring ‘em in to school and rise to the tippy top of your class. Yum-o.




3 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

2 sticks (1 cup) unsalted butter, melted and cooled slightly

1 1/2 cups packed light brown sugar

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons vanilla

2 1/2 cups semisweet chocolate chips (16 oz)




1. Put oven rack in middle position and preheat oven to 375°F.


2. Line 2 large baking sheets with parchment or wax paper (the parchment paper is key).


3. Mix flour, baking soda and salt in a small bowl.


4. Beat butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 to 3 minutes.


5. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla.


6. Reduce speed to low and mix in flour mixture until just blended, then stir in the chocolate chips.


7. Scoop ¼-cup of batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets.


8. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.


9. Bake, 1 sheet at a time, until golden or 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

BY GL ON 2/22/2011 11:29:00 AM


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