Blue-Ribbon Chocolate Chip Cookies

There’s nothing like fresh homemade cookies.  For me, unfortunately, I was unable to taste this goodness because they are not gluten-free.  But sometimes you have to give to others things you can’t have to make it a completely selfless gift.  One trick to make these cookies stand tall and keep their shape was freezing the dough on the pan after scooping the drops of cookie dough for about 15 minutes.  This hardens and shapes the dough so it doesn’t spread flat while it’s baking.  I also added Kosher salt instead of table salt.

See below for the recipe for delicious chocolate chip fresh homemade cookies.

BLUE RIBBON CHOCOLATE CHIP COOKIES

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips

Directions
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)

Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.

Photos and Cookies made by Laura Goutcher/ Recipe tips from Suzanne Barrow