Chocolate Chip Cookies

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
8 eggs

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.

  1. Cream butter and sugars; preheat the oven.
  2. Slowly beat in eggs and vanilla.
  3. Add flour, baking soda, and salt; when combined, fold in chocolate chips.
  4. 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.

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