• Cooking Time: 9-11
• Servings: 24
• Preparation Time: 15
• (509 ml) 2 ¼ cups of all-purpose flour
• (5 ml) 1 tsp baking soda
• (5 ml) 1 tsp salt
• (225 ml) 1 cup (2 sticks) butter, softened
• (177 ml) ¾ cup granulated sugar
• (177 ml) ¾ cup packed brown sugar
• (5 ml)1 tsp vanilla extract
• 2 large eggs
• (450 ml) 2 cups Nestle Toll House Semi-Sweet Chocolate Mini Morsels

1. Combine flour, baking soda, and salt in a small bowl
2. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy
3. Add eggs one at a time, beating well after each addition
4. Gradually beat in flour mixture
5. Stir in morsels (chocolate chips)
6. Drop by rounded tablespoon onto ungreased baking sheets
7. Cool on baking sheets for 2 minutes
8. Remove to wire racks to cool completely.

I have always loved chocolate chip cookies, so I decided to make them! They’re always crunchy on the outside but warm and squishy on the inside. The pure substances are baking soda, salt, and sugar. The ingredients that are homogeneous mixtures are all-purpose flour, vanilla extract, and butter. The fully mixed batter is also a homogeneous mixture, that is without the chocolate chips. The heterogeneous mixtures are the egg, the batter before it’s mixed, and the cookies after they’re finished baking. The butter warming up after it is taken out of the refrigerator and the dough being formed into balls are both physical changes. The puffing up of the cookies and the gas bubbles at the bottom of the cookies when they’re in the oven are both examples of chemical changes. Submitted by: "Victoria W"