Forgotten Flour Cookies
Forgotten Flour Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips, semi-sweet or dark
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min
- 5
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours. This chilling step is crucial for the texture of these cookies.
⏱️ 60 min
- 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Forgotten Flour Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips, semi-sweet or dark
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 3 min - 5
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or up to 24 hours. This chilling step is crucial for the texture of these cookies.
⏱️ 60 min - 7
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min