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Brooks Berry Inn
Chocolate Chip Cookies
Preheat oven to 325 degrees. Beat eggs for 4 to 5 minutes and set aside. In mixer, combine butter, sugars, and vanilla. Mix on medium speed until creamy. Mix in beaten eggs. In a large bowl, sift enough flour to measure out 6 cups (this is the secret to really great cookies). Measure the flour only after sifted and place in large bowl. Add salt and baking soda. Mix dry ingredients well. Add dry ingredients to the wet. Mix only until flour is mixed in and no longer white. Using a spatula, mix in chocolate chips. This is a huge amount of cookie dough.
For regular cookies, bake for 8 to 10 minutes. For large cookies, use 1/2 cup dough per cookie (4 to 5 cookies fit on large insulated sheet) and bake for 20 minutes.
Freeze cookie dough for up to 3 weeks. Drop cookie dough onto a tray that fits in freezer compartment. After frozen, place in freezer bag to make fresh cookies. Tip for frozen dough: Place on baking sheet and allow to thaw at room temperature before baking, or bake frozen but do not preheat the oven.
Makes: 120 regular-size cookies or 30 huge cookies.
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