Chocolate Chip Cookie
These cookies are pretty easy to make and you can be sure that the consistency of the dough and the ingredients will guarantee a great batch of cookies every time. I usually chill the dough for an hour or so.
INGREDIENTS
- 3 1/2 cups flour (I used King Arthurs All purpose flour)
- 1 1/4 tsp baking soda (Make sure this is fresh. Note below on how to test)
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cups salted butter
- 1 1/4 cups dark brown sugar
- 1 cup plus 2 Tbsp sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract (You want to use the good kind)
- 1 oz bag of Ghirardelli semisweet chocolate chips.
Note on Testing your baking soda: . Pour a few tablespoons of white distilled vinegar into a small bowl. Add 1/2 teaspoon baking soda — if it’s fresh, the mixture should fizz and bubble furiously.)
INSTRUCTIONS
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Preheat the oven to 350 degrees.
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Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
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Using paddle attachment on mixer, cream butter and sugars together just until blended.
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Add eggs, one a time, mixing well after each addition.
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Add the vanilla.
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Put mixer on low speed, and add in dry ingredients.
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Mix until just combined.
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Stir in chocolate chips by hand gently.
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I think it works best when the cookies are bigger. (The texture is a like a scone mix). I typically use an ice cream scoop to drop the cookies on the cookie sheet.
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Place on cookie sheet and bake for 15-17 minutes. Then move them to a cookie rack or plate to keep cooling.