Ingredients for Shirley Corriher's Chocolate Chip Cookies Puffy Version
- Cake Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Chocolate Chips
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How to Make Shirley Corriher's Chocolate Chip Cookies Puffy Version
- Preheat oven to 375°F (190°C).
- In a medium bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, and 3/4 cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
8g
Carbs
4g
