Ingredients
-
1
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
3
-
12
-
-
-
-
-
-
Directions
Kitchenaid Chocolate Chip Cookies,One of these days I’m going to lose my Kitchenaid recipe book for good, instead of just misplacing it as I so often do. This is my insurance that my reputation for fantastic chocolate chip cookies remains intact.,I dont think I had soft enough butter when I made these, thats something that I would change. They were pretty good. I dont think my mixer could handle how thick these were to mix (then again might of just been the butter) Definitely would try them again, super simple to make.,Can this cookie dough be frozen for later use?
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Soften Butter in the Microwave. I Microwave Each Stick of Butter 15 Seconds Then Rotate 180 Degrees and Microwave For Another 15 Seconds. Your Oven Will Be Different. |
|
3
Done
|
Place Sugars, Butter, Eggs, and Vanilla in Mixer Bowl. Attach Bowl and Flat Beater to Mixer. |
|
4
Done
|
Turn to Speed 2 and Mix For 30 Seconds. Stop and Scrape Bowl. Turn to Speed 4 and Beat Another 30 Seconds. Stop and Scrape Bowl. |
|
5
Done
|
Sift Together Baking Soda, Salt, and Flour. |
|
6
Done
|
Turn to Stir Speed. Gradually Add the Flour Mixture to the Sugar Mixture Over About 2 Minutes. |
|
7
Done
|
Turn to Speed 2 and Mix 30 Seconds. |
|
8
Done
|
Turn to Stir Speed and Add Chocolate Chips, Mixing For 15 Seconds. |
|
9
Done
|
Drop by Rounded Teaspoonfuls Onto Greased Baking Sheets, About 2 Inches Apart. Bake For 8 to 10 Minutes, Longer If You Prefer Crunchy Cookies. |
|
10
Done
|
Let the Cookies Rest For 1 Minute After Removing from Oven, Then Remove Them and Cool on Wire Racks. Allow the Baking Sheets to Cool About 2 Minutes Before Using Them For the Next Batch. |
