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Chewy Gooey Goodness. (What else can we say?)

April 25, 2011

Easter seems like a good excuse as any to bake. And for that reason, big, soft chocolate chip cookies were needed immediately. I was in the midst of baking bread for my sister’s brunch, and making her some vegan cookie dough bites when I decided these babies were necessary. A note on those cookie dough bites: I adore them and have made them about seven times. I love Oh She Glows‘ blog, and you need not be vegan to enjoy them. We’ll do another post for another time on the joys of banana soft serve with cookie dough bites.

Chocolate chip cookie recipes aren’t really mind blowing, I know, but if my vegan sister ate one, you gotta admit, these just might be preeeeeeeeetty good.

These were adapted from Bakergirl’s blog.
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups bread flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup semi-sweet chocolate chips
Preheat oven to 350°F. In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar until well combined. Add eggs one a time and then the vanilla, until well combined.
In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Slowly add to the butter mixture and mix until just combined, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
Roll dough into balls, arrange on baking sheet, and, using the back of a spoon, press the cookies in the center to flatten them down.
Bake for about 12-15 minutes or until cooked but not overdone. Cool on cooling rack. Om nom.
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