CHOCOLATE CHIP COOKIES
Preheat oven to 375°F.
Materials
2 1/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter
3/4 cup granulated sugar
3/4 cup brown sugar
4 tablespoons Kahlua Vanilla Rum(or regular vanilla)
1/2 teaspoon vanilla bean paste (optional)
3 small or 2 large eggs
2 cups chocolate chips or chunks
Making the Cookies:
In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla and the bean paste.
On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.
Using a wooden spoon, (it’s better to use a wooden spoon to take off the cookie dough) stir in chocolate chips,
Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
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