It was about a decade ago that I made, what was for me, an important discovery: More brown sugar than white sugar makes for a better tasting chocolate chip cookie. Maybe many of you already know that. Now, in this recipe, I have been experimenting with texture for many years. The original recipe called for only 2 1/2 cups of flour and the resulting cookies, while delicious, were floppy at best. For this post, I increased the amount significantly to 4 cups. The cookies turned out more cakey than I’d prefer, but my children absolutely loved them. Seeing, they are the people for whom I bake, I may stop fiddling…maybe.
CHOCOLATE CHIP COOKIES
2 sticks butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
- Cream the butter and sugars.
- Add the eggs and vanilla.
- Combine the dry ingredients and add.
- Stir in the chocolate chips. Bake 350 degrees for 10 minutes.
- Makes about 4 dozen.
What Did You Bake Today?
Chocolate Chip Cookies (usually with oatmeal) are a staple in our home. I just love them!!! (and so do the kids…)
Yum, one of my favorites! 🙂
Oh, yes, MORE brown sugar IS better.
It turns out to be perfect timing that I posted last week, but had no time to even link myself when Friday rolled around, because I also have a brown sugar recipe! If you like brown sugar in cookies, Kristen, you should try brown sugar bread. (I have a link to my brown sugar cookie recipe, too.)