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LEE NAPOLI’S FAVORITE CHOCOLATE CHIP COOKIES
1/2 lb. (2 sticks) butter
1 c. light brown sugar
1/2 c. dark brown sugar
3/4 c. white granulated sugar
2 whole eggs
2 egg yolks
3 1/4 c. flour
3/4 t. salt
3/4 t. baking soda
1 T. vanilla
3 c. chopped chocolate or chocolate chips
Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.
In a saucepan over medium heat, melt the butter. Pour into a large bowl. When the butter cools to slightly warm, add the light brown sugar, dark brown sugar and white sugar. Mix well. Beat in the eggs and yolks. Add the flour, salt and baking soda, and combine well. Stir in the vanilla and chopped chocolate or chips.
Drop by rounded teaspoons onto prepared cookie sheets and bake until nicely browned, about 7 or 8 minutes. It’s always best to slightly underbake cookies so when they cool they remain chewy.
Makes approximately 3 dozen cookies.
1/2 lb. (2 sticks) butter
1 c. light brown sugar
1/2 c. dark brown sugar
3/4 c. white granulated sugar
2 whole eggs
2 egg yolks
3 1/4 c. flour
3/4 t. salt
3/4 t. baking soda
1 T. vanilla
3 c. chopped chocolate or chocolate chips
Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.
In a saucepan over medium heat, melt the butter. Pour into a large bowl. When the butter cools to slightly warm, add the light brown sugar, dark brown sugar and white sugar. Mix well. Beat in the eggs and yolks. Add the flour, salt and baking soda, and combine well. Stir in the vanilla and chopped chocolate or chips.
Drop by rounded teaspoons onto prepared cookie sheets and bake until nicely browned, about 7 or 8 minutes. It’s always best to slightly underbake cookies so when they cool they remain chewy.
Makes approximately 3 dozen cookies.