Milk Chocolate Chip Cookies
Ingredients
*Store in airtight container at room temperature for up to one week.
- 2 1/4 cups all-purpose flour
- 1 tps baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup brown sugar
- 1 cup firmly packed light or dark brown sugar
- 2 large eggs
- 2 tps pure vanilla extract
- 2 cups milk chocolate chips
- 1 cup chopped walnuts or pecans (optional) roasted.
- Preheat oven 375F
- Stir together the flour, baking soda, salt; set aside
- in a large bowl, beat butter with the white and brown sugars using an electric mixer at medium speed until mixture is creamy and lightened in color, about 4 minutes.
- Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
- Gradually blend flour mixture into the creamed mixture. Stir in chocolate chips and nuts.
- Drop by the table spoonful onto ungreased cookie sheets about 2 inches apart.
- Bake 9 - 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool.
*Store in airtight container at room temperature for up to one week.