by Lori Merrill
Do you LOVE a plump, chewy and fluffy chocolate chip cookie? Have you, like me, searched for ways to make them only to be disappointed? Have you tried many recipes to get just the right texture and flavor to your chocolate chip cookie? Have you seen and tasted a cookie that your friend made and tried to duplicate it only to be disappointed once again? Me too! And for years I have tried many recipes–some working better than others. However, this past year my daughter experimented with a recipe that I had cut out and never tried. Guess what? It was delicious and it was fluffy! We certainly can’t take credit for this recipe but will happily give credit to General Mills for putting it on the back of their Gold Medal unbleached all-purpose flour bag. You will not only love the flavor of these cookies but you will also love the texture of these cookies. It is the first chocolate chip cookie that I have been able to make and have them turn out to be chewy, fluffy and delicious. Of course, the dough isn’t too bad either. Make some for the new year and enjoy!!!
Extraordinary Chocolate Chip Cookies (by General Mills)
1 1/2 cups butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)
Heat oven to 350 F. in large bowl, beat butter, sugars, vanilla and eggs on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
On ungreased cookie sheet, drop dough by tablespoons or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Makes about 6 dozen cookies.
For Nut Lovers: Stir in 2 cups coarsely chopped nuts with the chocolate chips.
