I cant believe it, but somehow during my blog migration from blogger to wordpress, my chocolate chip cookies recipe went POOF! I had to go back into the Pioneer Cookerella archives to dig this out, because I am making them up today. Makes me wonder if any other posts got lost!
I LOVE these chocolate chip cookies. I had forever been searching for that PERFECT recipe, and once I made these I knew I HAD it. Try these. You will not be sorry!
This makes a huge batch. HUGE. At least 3 dozen, depending on how big you make them. Which, for me, means that everyone and their neighbor got cookies yesterday when I was baking. They are delicious. Perfectly chewy and crisp just enough to leave you wanting more. I usually keep the dough in the fridge and bake them as needed for the kids. There is nothing like a freshly baked cookie, in my opinion.
So here is the recipe, finally, that I have inadvertently been hiding from you, for my chocolate chip cookies.
Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.
Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
Take out and roll lightly into 1″ balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.
Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 115mg Carbohydrates: 38g Fiber: 1g Sugar: 25g Protein: 3g