Chelsea R’s Chocolatey Chip Cookies, modified from Auntie’s homemade recipe
2 1/4 cup all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup butter
1/2 cup granulated sugar
1 cup packed light-brown sugar
2 tsp vanilla extract
2 cups milk chocolate chips
Preheat oven to 350 degrees.
In a small bowl, whisk together the flour and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs.
Beat until well mixed, about 1 minute.
Add flour mixture; mix until just combined.
Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1 to 2 minutes.
Transfer to a wire rack, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.
Pairs Well With
My Aunt loves to bake, and this is one of her favorites! CHEMISTRY INFORMATION: The pure substances in this recipe are salt (NaCI), baking soda (NaHCO3), and sugar (C12H22O11). The homogeneous mixtures included in this recipe are the all purpose flour, butter, brown sugar, vanilla extract, and chocolate chips. For heterogeneous mixtures, there are eggs, the batter, and the cookies after they come out of the oven. Physical changes occur in multiple spots in this recipe, such as when you mix the flour and baking soda, also when you are putting the dough into different shapes, this is a physical change. However, when you put the cookies in the oven and the cookies get more solid, also when you start to smell the cookies baking, this is a sign of a chemical change.
Submitted by: "Chelsea R"