I think I may start a personal quest. A quest to make any chocolate chip cookie recipe that I find, and document how one differs from the other. Isn't that a splendid idea? Some recipes have more butter, less sugar, baking powder, shortening, and so on. This recipe uses DARK brown sugar instead of light brown sugar.
The result? They are delicious! The dark brown sugar means there is more molasses in the sugar making a more flavorful cookie. The texture is really no different and they bake up just like other cookies.
Give them a try! Your friends and family will thank you, I promise. :)
Ultimate Chocolate Chip Cookies
3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed DARK brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cup plus 2 TBSP flour
1 tsp baking soda
3/4 tsp salt
12 oz semisweet chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
Beat butter and sugars on medium speed until creamy. Add eggs and vanilla beating until blended.
Whisk together the flour, soda, and salt in a seperate bowl. Gradually add flour to butter mixture until combined. Stir in chocolate chips.
Drop by the tablespoon or use a cookie scoop onto prepared baking sheets.
Bake 8 to 14 minutes; 8 for soft and gooey, 14 for crispy cookies. Let rest on pan for a couple minutes before transferring to cooling rack.
Makes 3 1/2 dozen cookies.
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Source: Jill King, via Southern Living Magazine