Filed under Desserts
2 cups butter, room temperature
2 1/2 cups brown sugar
1 cup white sugar
1 tablespoon vanilla
1/4 cup sour cream
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 1/2 cups flour
4 cups (2 bags) chocolate chips
This is one of the very first recipes I posted here at Let's Dish. My sister-in-law Andrea took the original photo, and I thought it was about time to update it with one of my own. Besides, it's a recipe well worth repeating.
I like my chocolate chip cookies soft and chewy, and I've experimented for years to come up with a recipe that I LOVE! I think this is it. These are even soft the next day, and the day after that . . . the secret is not to bake them too long. I recommend 8 minutes. Remove them from the oven just as they are starting to brown on top. I like to scoop out the cookies portions and then freeze the dough. Whenever I have a cookie craving, I just pop the frozen dough onto a cookie sheet and in 10 minutes I have warm, freshly baked cookies. To prevent your pre-made cookie dough portions from sticking together, freeze them separately first (on cookie sheets or in a 9x13 pan) before transferring them to their final storage container. This does make a lot (5-6 dozen) so feel free to half the recipe. Of course, in a house full of hungry boys, this recipe only makes about a week's supply!
Who Dished It Up First
This started out as the recipe for Mrs. Fields Chocolate Chip Cookies that circulated years ago, but I've made a few adjustments to achieve chocolate chip cookie perfection!
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