Extraordinary Chocolate Chip Cookies

Ingredients

• 1 1/2 cups butter or margarine, softened
• 1 1/4 cups granulated sugar
• 1 1/4 cups packed brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 4 cups Gold Medal all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 bag (24 oz) semisweet chocolate chips (4 cups)

Steps

1. Heat oven to 350°F.
2. In a large bowl, beat butter, sugars, vanilla and eggs on medium speed or with a spoon until light and fluffy.
3. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
4. On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
5. Bake 11 to 13 minutes or until light brown (centers will be soft).
6. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Notes

About 6 dozen cookies.

High Altitude (3500-6500 ft): Bake 10-12 min.

For Nut Lovers: Stir in 2 cups coarsely chopped nuts with the chocolate chips.

Very close to Mary’s Chocolate Chip Cookies (Rosie_Lee.51/55) but a separate card: 1/2 teaspoon salt (vs 1 teaspoon), bake 11-13 min, about 6 dozen.

From a printed recipe (Gold Medal flour (General Mills) recipe card) kept in Rosie Lee’s recipe box.

Part of the card is cut off or missing: Bottom edge trims the last ingredient line ‘…chocolate chips (4 cups)’ (readable); faint marks below the last directions line suggest a further line may be cut off.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.