These cookies remind me of the Kathleen's Bake Shop/Tate's Bake Shop cookies.
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) salted butter, at room temperature
2 cups dark brown sugar, packed
2 large eggs
1+ tablespoons vanilla
2.33 cups Ghirardelli semi-sweet chips
Prehear oven to 350 degrees F.
Line pans with parchment paper.
In a small bowl whisk together flour, baking soda, and kosher salt, and set aside.
Using a mixer, cream the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add vanilla and mix to blend. On low speed, add the flour mixture and mix until just blended. Stir in chocolate chips.
Spoon tablespoons of dough onto pans. Bake 12 to 15 minutes.
These are the best cookies I have ever made.
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1 comment:
I wrote about ice cream on my blog today and you're writing about cookies. Sounds like we both have a summer sweet tooth.
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