1 c Softened butter
1/2 c Sugar
1 1/2 c Packed brown sugar
2 Eggs
2 1/2 ts Vanilla
2 1/2 c All purpose flour
3/4 ts Salt
1 ts Baking powder
1 ts Baking soda
18 oz Semisweet chocolate chips
Preheat the oven to 350~. In a large mixing bowl, cream the butter,
sugars, eggs, and vanilla. Sift together the flours, salt, baking powder,
and baking soda. Combine the wet and dry ingredients. Stir in chocolate
chips. With your fingers, place golf-ball-size dough portions 2″ apart on
an ungreased cookie sheet. Bake for 9 minutes, or until edges are light
brown. Note: Do not exceed baking time even if they look underbaked.
Finished product should be soft in the middle and crunchy around the edges.
Variations: Substitute milk chocolate for the semisweet and/or add 1-1/2
cups of chopped walnuts or macadamia nuts to the recipe before baking. For
the best cookie, don’t substitute margarine for the butter. SOURCE: Todd
Wilbur’s Top Secret Recipes
Recipes sent to me from Bill, wight@odc.net
Yields
30 Cookies