Paper Palate

Far be it from me to tell anyone what to name their recipes, but if you’re going to refer to it as “extraordinary,” it darn well better be.  And these?  Not so much.  The 1-1/2 cups of butter was not even enough to elevate them to extraordinary status. To my assistant sous chef and I, they were your standard chocolate chip cookie. 

The recipe comes from a Cookies, Bars and Cakes magazine issued by Betty Crocker around the holidays last year. Using ingredients you likely have on hand already, they are simple to make and tasty. Just don’t call them extraordinary.

Extraordinary Chocolate Chip Cookies
Recipe courtesy of Betty Crocker’s Cookies, Bars and Cakes

1-1/2 cups butter or margarine, softened
1-1/4 cups granulated sugar
1-1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (24 oz) semisweet chocolate chips (4 cups)

Heat oven to 350F.  In large bowl, beat butter, granulated sugar, brown sugar, vanilla and eggs with electric mixer on medium speed or mix with spoon, until light and fluffy.  Stir in flour, baking soda and salt (dough will be stiff).  Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart; flatten slightly.

Bake 11-13 minutes or until light brown (centers will be soft).  Cool 1-2 minutes; remove from cookie sheet to cooling rack.

Yield: about 6 dozen.