Thursday, August 26, 2010

Skip-Two-Steps Chocolate Chip Cookies

Skip-Two Steps Chocolate Chip Cookies

Makes about 5 dozen cookies.

When using self-rising flour in place of all-purpose flour, simply omit the salt and baking soda. (Please note that not all recipes can utilize this easy of a switch when it comes to the different types of flours. Chocolate chip cookie recipes contain amounts of salt and baking soda that are already correctly proportionate to the flour.) If you want to use all-purpose flour, add 1 t. baking soda and 1 t. salt.)

3/4 c. granulated sugar
3/4 c. brown sugar, packed
1 c. butter or margarine, softened
1 t. vanilla extract
2 large eggs
2-1/4 c. self-rising flour
1 (12-oz.) pkg. semisweet chocolate chips

Preheat oven to 375 degrees.

Beat butter, granulated sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour. Stir in chocolate chips.

Drop by rounded tablespoon onto an ungreased cookie sheet.

Bake 9-11 minutes, or until just slightly golden around the edges. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.

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