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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Morgan’s Chocolate Chip Cookies Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup butter, softened

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla

2 cups semi-sweet chocolate chips-I use mini

1 3/4 cups purpose flour

1 tsp baking soda

3/4 tsp salt

coarse salt for sprinkling
Directions:
Directions:
Preheat oven to 375.

In a stand mixer, beat butter for about a minute. Add sugars and beat another minute or two. Scrape down sides of mixer with a rubber spatula. Add vanilla and egg. Beat again.

Add the flour, soda, and salt. Mix JUST until combined. It will look over-floured for a few seconds, but should come together fairly quickly.

Mix in the chocolate chips.

Scoop golf-ball size spoonfuls of dough onto cookie sheet, sprinkle each ball with a pinch of kosher or sea salt and bake for 9-11 minutes. They should be light-colored and puffed when they come out of the oven, but dry-looking (not shiny or wet). I often give them a little squish out of the oven on all the sides with a spatula to get that extra crinkly look on top. Then, let cool on the pan for about 3 minutes then transfer to cooling rack.
Personal Notes:
Personal Notes:
I usually double everything in the recipe but the chocolate chips!

 

 

 

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