chocolate chip cookies

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chocolate chip cookies
Ingredients
3 flowers are all-efficient flour
1 1/2 teaspoon baking soda
1 1/2 cup salt
2 sticks (1 cup) unsalted butter, melts a little cool
1 1/2 cup light brown and filled with sugar
1 cup granite sugar
3 large eggs
1 1/2 teaspoon vanilla
2 1/2 cup semesweet chocolate chips (16 ounces)

Preparations

Put the rack in the middle and prior oven to 375 ° F. 2 large baking sheets on white paper or wax paper.
Add flour, baking soda and salt in a small bowl.
Keep the leaves lean 2 to 3 minutes in a large bowl and fried in a meaty mixture. Add the eggs 1 plus 4 tablespoons of the plus 2 butter mixture in a small bowl and beat it with 1 egg and mix the eggs for 1 minute until cream is added. Beat in the vanilla. Decrease minimum quantity, mix the flour mixture and stir into the mussel.
Make a cup of 1/4 cup of cookie, 2 ginger roots and 2 baking sheets for each cookie. Stay in the 3 inch round with damp palms in your hand. Cookies go on extra sheets of goods.
Bake a sheet of golden 13 minutes and 15 minutes. Deliver cookies to a rack to cool cookies with cooled baking sheets and still make cookies.
Cooking Notes:
Store cool cookies in a airtight container for 3 days at room temperature

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