Richard Gerhard Jung
Recipe

Alexis's Brown Sugar Chocolate Chip Cookies

Makes 50 4-inch cookies

Directions

  • 1Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
  • 2Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
  • 3Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

Ingredients

  • 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
  • 3 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 1/2 cups best-quality chocolate chips

Cook's Notes

If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

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