I think this is meant to be a thin, crispy version. Don’t worry, I filled in the blanks…
From the box of C.C. from Ceres, California.
Chocolate Chip Cookies
9 c. flour
4 tsp. baking soda
4 tsp. salt
4 c. butter, softened
3 c. sugar
3 c. firmly [packed, presumably] brown sugar
4 tsp. vanilla
From the kitchen of Carol Chadwick
Chocolate Chip Cookies, continued by Yesterdish
To the above, add 18 ounces (one and a half packages, typically) of bittersweet chocolate chips. These should cook at 350 degrees for about 12-15 minutes.
- Cream butter and sugars; preheat the oven.
- Slowly beat in eggs and vanilla.
- Add flour, baking soda, and salt; when combined, fold in chocolate chips.
- Place about two tablespoons of batter onto parchment-lined baking sheets, spreading them apart evenly and fitting about eight per pan. (They’ll spread out considerably.)
This should make about 40 3″ cookies.