After a rough week, including a couple of frantic, emotional calls to the Doctor, as my youngest wouldn’t drink or eat following his tonsillectomy, things finally took a turn for the better. I have never been more excited to make chocolate chip cookies, than when my son saw the cookie jar a sweet babysitter had given us, up on the highest shelf in the cupboard, and asked if we could bake cookies together and fill it up. ABSOLUTELY!! I was thrilled when he took a large spoonful of cookie dough, and again when he ate three cookies, one after the other – I was just so thankful that he was eating anything!
VANILLA RICH CHOCOLATE CHIP COOKIES
3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups sugar
1 cup light brown sugar
4 teaspoons vanilla extract
1 package (12 ounces) semi-sweet chocolate chips (I think I doubled this!!)
Heat oven to 375F.
Mix flour, baking soda, and salt in a medium bowl. Beat butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.
Drop by tablespoons about 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes, or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks, cool completely.
Recipe adapted from McCormick