Yield: Makes about 28 large (4 1/2-inch) cookies

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Name: Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 cups All purpose flour; 1 1/2 teaspoons Baking soda; 1 1/2 teaspoons Salt; 2 sticks Unsalted butter melted &cooled slightly; 1 1/2 cups Light brown sugar packed; 1 cup Granulated sugar; 3 large Eggs; 1 1/2 teaspoons Vanilla; 2 1/2 cups Semisweet choc. chips 16 oz.

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INGREDIENTS

3 cups All purpose flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
2 sticks Unsalted butter ; melted &cooled slightly
1 1/2 cups Light brown sugar ; packed
1 cup Granulated sugar
3 large Eggs
1 1/2 teaspoons Vanilla
2 1/2 cups Semisweet choc. chips ; 16 oz.

Servings

INSTRUCTIONS

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Chip-Cookies-108703#ixzz2KdqAlshQ

NOTES

Alert editor

Chocolate Chip Cookies

3 cups All purpose flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Salt
2 sticks Unsalted butter melted &cooled slightly
1 1/2 cups Light brown sugar packed
1 cup Granulated sugar
3 large Eggs
1 1/2 teaspoons Vanilla
2 1/2 cups Semisweet choc. chips 16 oz.

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chocolate-Chip-Cookies-108703#ixzz2KdqAlshQ

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Nutrition

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Serving Size: 1 Serving (920g)
Recipe Makes: 1 Servings

Calories: 3107
Calories from Fat: 389 (13%)

Amt Per Serving		% DV

	Total Fat 43.3g	58 %
	Saturated Fat 20.3g	101 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 4.7g
Cholesterol 771.4mg		237 %
Sodium 1866.1mg		64 %
Potassium 1093.3mg		29 %
Total Carbohydrate 616.7g		181 %
	Dietary Fiber 10.1g	40 %
	Sugars, other 606.6g
Protein 60.3g		86 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3107

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