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.
- 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.)
Preheat the oven to 350 degrees.
Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
Using paddle attachment on mixer, cream butter and sugars together just until blended.
Add eggs, one a time, mixing well after each addition.
Add the vanilla.
Put mixer on low speed, and add in dry ingredients.
Mix until just combined.
Stir in chocolate chips by hand gently.
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.
Place on cookie sheet and bake for 15-17 minutes. Then move them to a cookie rack or plate to keep cooling.