Deer Valley Cookies

This recipe came from Natalie Hill Jensen. They are more of a flat cookie that is a little crispy on the outside and chewy on the inside. Super good! 

 

Deer Valley Cookies

Makes 12 jumbo cookies

1/2 lb (2 sticks) unsalted butter, softened

1 cup sugar

3/4 cup firmly packed brown sugar

2 eggs

1 1/4 tsp vanilla

2 3/4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 cup semisweet chocolate chips

Preheat oven to 325. In a large bowl, using an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda, and salt. Mix into the creamed butter, scraping again. Stir in the chocolate morsels. 

Line 3 large baking sheets with parchment paper. Scoop the cookie dough into 12 large (1/3 cup) mounds, arranging them 4 to a sheet, about 3 inches apart. Bake until cookies are flat and very light golden brown, 20-25 minutes.