1 ½ c. butter, softened
1 ¼ c. white sugar
1 ¼ c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 ¾ tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)
Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies. They are wonderful!
(Recipe from a vanilla vine reader, Renee Hartzler)
1 ¼ c. white sugar
1 ¼ c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 ¾ tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)
Heat oven to 350 degrees. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, soda, salt, baking powder and cream of tartar. Stir in chocolate chips. Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies. They are wonderful!
(Recipe from a vanilla vine reader, Renee Hartzler)
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