2 1/4 cups all-purpose flour
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1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
Preheat the oven to 375°F.
Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with
the wooden spoon until well mixed. Set aside.
Put the butter, brown sugar, and granulated sugar in another mixing bowl.
Using the elextric mixer set on high speed, beat together until well
blended and creamy, about 3 minutes. (You can do this with a wooden spoon,
but it will take longer.) Beat in the eggs and vamilla extract. Add the
flour mixture and stir with the wooden spoon until blended. Stir in the
Scoop up a rounded tablespoonful of the dough and drop onto a baking
sheet. Repeat until you have used up all the dough. Be sure to leave
about 1 inch between the cookies because they spread as they bake.
Using pot holders, put the baking sheets in the oven. Bake until golden
brown, about 10 minutes.
Again, using pot holders, remove the baking sheets from the oven. Lift the
cookies from the baking sheets with a spatula, and place on cooling racks.
Let cool completely.
Makes about 3 dozen cookies.
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