ALRIGHT I LOVE CHOCOLATE CHIP COOKIES AND THESE ARE GREAT AND VERY FLUFFY. I LIKE TO MAKE MY BIGGER THEN USUAL BUT FILL FREE TO MAKE THEM WHAT EVER SIZE YOU WANT TO. THESE JUST MAKE ME FEEL LIKE A KID AGAIN! DUNKING IN A HUGE GLASS OF ICE COLD MILK! YUMMMMMMMMMM
OK HERE’S WHAT YOU’LL NEED….
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup white sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1-1 1/2cup of semi-sweet chocolate chips
- 1- 1 1/2 cup of butterscotch morsels ( Optional)
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Beat in the vanilla and eggs.
Gradually add the dry ingredients to the creamed mixture and continue to mix until a smoothbatter forms.
Turn off the mixer and fold in the chocolate chips and butterscotch morsels in using a spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 6 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 11 minutes for chewy cookies, or about 13 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.