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Crunchy Chocolate Chip Cookies
(78)
Rate this recipe
Preparation
15 min
Cooking
15 min
Makes
20
Freezes
Yes
Vegetarian
Nut-free
Egg-free
Categories
Ingredients
1 1/2 cups (375 ml) unbleached all-purpose flour
1/2 teaspoon (2.5 ml) baking soda
1 pinch of salt
2/3 cup (150 ml) unsalted butter, softened
1 cup (250 ml) sugar
3 tablespoons (45 ml) milk
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) chocolate chips
Preparation
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the milk and vanilla and beat until smooth. On low speed, add the dry ingredients. With a wooden spoon, stir in the chocolate chips.
With a spoon, drop 30 ml (2 tablespoons) of dough per cookie onto the baking sheet, leaving 5-cm (2-inch) between each. Lightly flatten with your fingers.
Bake for about 15 minutes. Let cool on the baking sheet for a few minutes before transferring to a cooling rack. Bake the remaining cookies.
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