Soft and Chewy Chocolate Chip Cookies

One cookie, I generally make, when I bake for our soldiers, is the famous CCC, chocolate chip cookies.  My favorite recipe for these cookies is from King Arthur's flour.  I have been trying for almost two years, to find a recipe that beats these in quality, with little success.

I baked two different ones for this baking. The one, I am sharing now, is from Pillsbury.  They did come out soft and chewy.  These were very good.  I shorten the baking time to keep the qualities, I want in a cookie.  I also make sure CCCs have tons of brown sugar.  The other recipe I made was made of all brown sugar, not a speck of white sugar.

Pillsbury deserves a pat on the back for these phenomenal cookies.

Soft and Chewy Chocolate Chip Cookies (slightly adapted from Pillsbury)

Makes: 6 dozen cookies

INGREDIENTS:

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

1 1/2 cups margarine, softened

2 teaspoons pure vanilla extract

3 eggs

4 1/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1 to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)

Method:

• Preheat oven to 375°F. (I ended up cooking these at 400 degrees.)
• In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On parchment paper, placed on cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.  (I used my teaspoon cookie scoop.)
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

This is a really good cookie and I would be glad to make these again.  King Arthur's Flour still leads the pack, in my opinion.

 Linked to  Hearth and Soul