Mary Bradys Chocolate Chip Cookies Modified Recipes

MARY BRADY'S CHOCOLATE CHIP COOKIES MODIFIED

Steps:

• Whip butter, sugar, brown sugar, and vanilla.
• Add eggs 2 at a time, whipping in between and whipping after all 6 have been added until nice and fluffy.
• Measure flour, soda, and salt into a separate bowl, then sift 2 times. Start with 4 cups white flour. This dough is much stickier than my regular recipe. You may have to experiment with how much total flour.
• Mix by hand, don't overmix.
• Add entirely too many chocolate chips!
• Make tall, large cookie balls, around 1/4 cup plus each, and bake at 330 F for 15-17 minutes (or until peaks and edges brown).
• When ready, allow to sit for 5 minutes before transferring to a cooling rack.
• Enjoy!

MARY'S CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth.
• Whisk flour, baking soda, and salt.
• Stir dry ingredients into wet ingredients.
• Dont overmix.
• Stir in chocolate chips.
• Bake for 12 (up to 16) minutes.

MARY BARTZ BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips.
• 2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.
• Tip: To freeze - keep cookie dough balls in freezer bags and bring out what you want. Thaw and bake. Or just freeze the extra baked cookies...it makes a lot. To me, they taste best if eaten within 1-2 days. Freeze cookies if they'll be around much longer than that.