Katelyn Hall's Chocolate Chip Cookies
Submitted by Elise Shipley - added 5/1/24
Three VITAL tips 1. Whip the cold butter and sugars for a long time before adding anything else... like 4 minutes. 2. Use Mexican vanilla, not regular vanilla or imitation vanilla - trust me! (k we don't always follow this step but it is reallllly good) 3. You have to put them in a HOT oven, it can't be warming up or they'll cook through too much. Other baked goods are okay as it warms up, but cookies need to immediately seal like searing a steak! And here's the recipe (although the 3 tips are more valuable than the recipe!)
Ingredients
- 1 cup brown sugar
- 1/2 cup sugar
- 3/4 cup of butter- don't soften it, straight from the fridge is best!
- 1-2 Tbsp. Mexican vanilla
- 1 egg
- 3/4 tsp. salt
- 1/2 Tbsp. baking soda
- 2 1/2 - 3 cup flour depending on elevation to get playdough consistency
- 2 cups semi semi-sweet chocolate chips
Instructions
- Whip the brown sugar, sugar, and butter together on high for 4 minutes. Add the rest of ingredients one by one with mixing on low. Bake in a preheated oven at 350º for 8 minutes.