Blue-Ribbon Chocolate Chip Cookies

Blue-Ribbon Chocolate Chip Cookies

Ingredients:

2 ½ c. all-purpose flour

½ tsp. baking soda

¼ tsp. salt

1 c. (packed) dark brown sugar

½ c. granulated sugar

2 sticks (1 c.) salted butter, cold, cut into cubes

2 large eggs

2 tsp. vanilla extract

12 oz. semi-sweet (or milk) chocolate chips

Preparation:

Preheat oven to 300° degrees. In a medium bowl, combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down sides of bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add flour mixture and chocolate chips, and blend at low speed until just mixed. Again, careful not to overmix. Refrigerate dough at least 30 min. before baking for best results. (Dough can be refrigerated up to 2 days.) Drop dough by rounded tablespoons or using medium cookie scoop onto ungreased cookie sheets (line with parchment paper, if desired), 2 inches apart. (Makes approximately 2 dozen large cookies.) Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.