CHOCOLATE CHIP COOKIE BASE

By LRay

Ingredients

• 2 1/4 Cups ALL-PURPPOSE FLOUR
• 1 Teaspoon BAKING SODA
• SALT
• 2 Sticks UNSALTED BUTTER, Room Temperature
• 1 1/2 Cups Packed LIGHT-BROWN SUGAR
• 3/4 Cup GRANULATED SUGAR
• 2 Large EGGS
• 2 Teaspoons PURE VANILLA EXTRACT
• 12 Ounces SEMISWEET CHOCOLATE CHIPS OR CHUNKS (2 Cups)

Preparation

Step 1

Sift FLOUR, BAKING SODA, and 1 ¼ teaspoons SALT in to a bowl. Beat BUTTER and SUGARS with a mixer on medium-high speed until pale and fluffy, about 3 minutes. ON low speed, beat in EGGS, 1 at a time. Add flour mixture in 3 additions. Beat in VANILLA. Mix in chocolate chips.

To Bake Cookies

Preheat oven to 350°.
Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.

For 4-Inch Cookies: Use a 2 1/4 inch ice cream scoop (1/4 cup). Bake for 14-15 minutes for chew or 18 to 20 minutes for crisp.

Makes 2 Dozen

For 3-Inch Cookies: Use a 1 1/2-Inch scoop (2 tablespoons). Bake for about 11 minutes for chew or 14 to 16 minutes for crisp.

Makes 4 Dozen

For 2 1/4-Inch Cookies: Use a 1 1/4-Inch scoop (1 Tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp.

Makes 8 Dozen.

For 1 1/2-Inch Cookies: Use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp.

Makes 12 Dozen.