Buttery Chocolate Chip Cookies


1½ cups butter, softened
1¼ cups granulated sugar
1¼ cups packed brown sugar
1 Tbsp. vanilla 

2 eggs
4 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
1 pkg. (24 oz.) semisweet chocolate chips (4 cups)

Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Instructions Bake 12-15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

Tips and Tricks:
Butter can make things better in cookies. If you like crisp rather than soft and chewy chocolate chip cookies, butter is the right choice. But, the butter needs to be really soft to mix it with a spoon.

Don't use tub butter or reduced-calorie butter substitutes; they don't work well in baked goods. Go for the real thing.

Avoid using rimmed jelly-roll pans they block the hot air from circulating around the cookies properly. Invest in a couple of heavy, flat baking sheets that won't buckle when they go into the hot oven. 

Line your baking sheets with parchment paper. Keeping the pans clean and guaranteeing nothing will stick. Reuse the paper again and again.

If you want to bak two pans at the same time, be sure to rearrange the oven racks before you turn the oven on. Then rotate your pans from the top rack to the bottom rack halfway 
through baking so the cookies brown evenly.

The trick to making thicker cookies is having the dough the right temperature. Too soft and they will be flat. You can refrigerate the dough until it's a little bit firmer. 

via Betty Crocker 

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