BEAT:
2 STICKS SOFT BUTTER
3/4C. LIGHT BROWN SUGAR
3/4C. WHITE SUGAR
ADD:
2 EGGS
2 TSP. VANILLA
ADD:
2 1/2C. FLOUR
1 TSP BAKING SODA
1 TSP. SALT
STIR IN 12 OUNCES DARK CHOCOLATE (I USED 2 GHIRADELLI BARS AND SOME CHIPS-TIP: RESERVE A FEW PIECES FOR THE TOP WHEN THEY CAME OUT OF THE OVEN!) PRESS INTO A NONSTICK FOIL LINED 9X13 PAN AND BAKE AT 350 FOR 25-30 MINUTES. COOL BEFORE CUTTING INTO HUGE SQUARES!
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