Thick, Chewy Chocolate Chip Cookies
1 cup (1/2 lb.) butter, at room temperature 1 1/2 cups firmly packed brown sugar object
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips (12 oz.)
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets. (i hate washing pans so i use the Reynolds Heavy Duty No Stick Foil)
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 8-10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.
i made two batches- 1 using semi sweet chocolate chunks & 1 using milk chocolate chips. yum.
i also started marinating the chicken we're going to have with our yummy potatoes tomorrow night. i simply trimmed off all the fat- cut 1 inch slits into each breast- and threw them in a bowl with a little bit of the following:
red pepper flakes
you throw it all into the bowl with the chicken, shake it all up & let it marinate for at least 12 hours or so. we'll use it tomorrow night so it'll get to marinate all day long! woo hoo! i'm stoked to see how dinner comes out tomorrow!