Return to Cookies for Kids

 

Big Soft Chocolate Chip Cookies

5 star rating
 

Add a Photo

Submitted by: SandaColeman

 

These cookies must be refigerated for at least 12 hours prior to baking--that's the secret to these soft and chewy treats.
 

Ingredients

  • 1 cup low moisture butter
  • 2 1/2 cups self rising cake flour
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 tablespoons pure vanilla
  • 2 eggs
  • 2 cups semi-sweet chocolate morsels

Save Recipe

Interact

 
Method

Melt butter, mix with eggs and vanilla. Mix in all other dry ingredients, except chocolate, until totally combined. Add chocolate chips and refrigerate at least 12 hours. Form into balls slightly smaller than golf balls and bake on an ungreased cookie sheet, at 375 degrees, for 12 minutes.

 

Notes: Must use good butter, vanilla and chocolate chips. Any low fat or low quality substitute ruins this recipe. Oven must be hot before cookies baked. Cook one sheet at a time and do not let overbake. The refrigerated dough will be hard to the touch and will roll into good balls in the palm of your hand.

 

Number of Servings: 40

 

Submitted by: SandaColeman ()

Comment
 
 

Advertisement