What would any chocolate series be without the chocolate chip cookie? I’m sure you all have your favorites. There are countless variations on this classic. Over the next couple days, I’m going to share a couple of my chocolate chip cookie recipes.
I’ll start with the one my Mom has made the longest. It’s a recipe from the San Antonio Express News and makes soft, fluffy chocolate chip cookies. If you like soft cookies, this is one of those recipes! Please note that this recipe makes a lot of chocolate chip cookies – as any recipe with 8 cups of flour will!
There are a couple options. You can half the recipe. You can bake a full recipe and freeze some of them. You can bake half of them and freeze the rest of the dough. That’s simple to do.
Here’s what I do. Use your cookie scoop to scoop cookies on the tray. Instead of putting them in the oven to bake, put them in the freezer for 20ish minutes or until frozen. Then, place your frozen dough balls in a bag or container and store in the freezer until you are ready to bake them. It saves the hassle of pulling out your mixer twice – and you still get the great, fresh baked taste of chocolate chip cookies!
Here is my first chocolate chip cookie recipe – for soft chocolate chip cookies.
4 sticks margarine
3 1/2 cups brown sugar
2 tablespoons vanilla
2 teaspoons baking soda
8 cups flour
4 cups (24 ounces) chocolate chips
Cream butter and sugar with mixer. Beat in vanilla and eggs. Add in baking soda. Add in flour, one cup at a time until all 8 cups are added. Stir in chocolate chips.
Bake at 350 degrees for 10 to 12 minutes.
Soft and Chewy Chocolate Chip Cookies
- 4 sticks margarine
- 3 1/2 cups brown sugar
- 2 tablespoons vanilla
- 4 eggs
- 2 teaspoons baking soda
- 8 cups flour
- 4 cups chocolate chips (24 ounces)
- Cream butter and sugar with mixer.
- Beat in vanilla and eggs.
- Add in baking soda. Add in flour, one cup at a time until all 8 cups are added.
- Stir in chocolate chips.
- Bake at 350 degrees for 10 to 12 minutes.