These are DELICIOUS chocolate chip cookies. Crisp at the edges and chewy in the middle.
Taste Just like Mrs. Field’s Chocolate Chip Cookies Recipe
- 1 cup soft butter
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar ( packed)
- 2 eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 twelve-ounce bags semisweet chocolate chips
Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the dry ingredients -flour, salt, baking powder and baking soda. Combine the bowls- but don’t over mix the cookie batter. Stir in the chocolate chips.
Place walnut sized balls of dough on ungreased cookie sheet.
Bake for 9-10 minutes or just until edges are light brown- do NOT over bake!
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Giant Chewy Ginger Cookies
ingredients:
- 4 1/2 c. all-purpose flour
- 4 t. ground ginger
- 2 t. baking soda
- 1 1/2 c. ground cinnamon
- 1 t. ground cloves
- 1 1/2 c. shortening
- 2 c. granulated sugar
- 2 eggs
- 1/2 c. molasses
- 3/4 c. coarse sugar or granulated sugar
Preheat oven to 350 degrees. Sift together dry ingredients. Set aside. In large bowl, cream shortening for 30 seconds and then add sugar. Mix well. Add eggs and molasses. Add dry ingredients ( 1/2 amount at a time). Roll into 2 inch balls. Roll balls in granulated sugar. Bake on ungreased cookie sheet for 12-14 minutes until light brown and puffy. DO NOT over bake or cookies will NOT be chewy! Store airtight. Keep well at room temp for 3 days or freezes well for 3 months. A great cookie that is chewy and gingerbread taste!!
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