Save yourself a bunch of money and don't buy the prepackaged dough. It costs a fortune and you get a fraction of the cookies. Besides, what a fun way to spend with the kids while making a fresh batch of chocolate chips cookies. The best part is the dough! Oh, I know it's really bad, but I like to freeze the dough and eat it frozen. You can also take the dough, freeze it, break it into chunks and mix it in vanilla ice cream and voila, Chocolate Chip Cookie Dough Icecream. It tastes so much better than the pre-made cookie dough icecream and you can control how big of dough pieces you get. So yummy!
Traditional Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)
1) COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree F. oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen cookies (We make bigger cookies and cook them a little longer.)
PAN COOKIE VARIATION: Prepare dough as above. Spread into greased 15 x 10 jelly-roll pan. (I use a lasagna pan.) Bake in preheated 375-degree F. oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Makes about 4 dozen bars. (Mine doesn't go as far because we like BIG bars!)
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