Starting with the basics

What better recipe to start off with than everybody's favorite

Chocolate Chip Cookies!

This particular version is the favorite here at The Farm.

Soft, chewy and milk chocolatey good!

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Begin by preheating the oven to 350*

In a small bowl, combine

1 1/2 c. flour

3/4 teaspoon baking soda

1/2 teaspoon salt

with a wire whisk.

Set aside.

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In a large bowl, using a hand mixer

or in the bowl of a stand mixer, beat

3/4 c. (1 1/2 sticks) softened butter (the real thing)

1/2 c. sugar

1/2 c. packed brown sugar

until creamy about 3-5 minutes (I never used to think this mattered. They are only cookies, right? Take the extra couple of minutes to get this creamy ~ it does make a difference.)

Beat in

1 large egg

1/2 teaspoon real vanilla extract

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Gradually stir in flour mixture (I do this part by hand with a wooden spoon)

Stir in

6 oz. Milk Chocolate Chips

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(Note: As far as I am concerned, this recipe is finished! I eat the cookie dough raw! You may prefer to continue on ....

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and drop by rounded spoonfuls onto an ungreased cookie sheet.

Again, I use a small scoop and bake on a Pampered Chef

stone.)

Bake 8 - 10 minutes.

Let cool on cookie sheet for 2 minutes before removing to rack to cool completely

or whenever cool enough to get from fingers to mouth! :~P

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Enjoy with a friend and a cold glass of milk!




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This recipe only makes 1 1/2 - 2 doz. cookies. I like to double it and freeze half
in wax paper rolls for just baked cookies on a whim. Actually, these take no time to mix up, but frozen, they are nice to give to busy mommies to fix for cookie hungry daddies and kiddies!