Ingredients: |
Ingredients: 2½ cups all-purpose flour (add an additional ¼ cup if dough seems too sticky)
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
1 cup (2 sticks) butter, room temperature
½ cup granulated sugar
1 cup packed brown sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
2 cups semi-sweet chocolate chips
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Directions: |
Directions:Preheat the oven to 375º. Line a baking sheet with parchment paper. In a medium bowl, mix the dry ingredients. In a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy; about 2 minutes. Add the vanilla and eggs one at a time and mix scraping down the sides of the bowl as necessary. Mix until the batter is smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients and mix just until the dough comes together. You do not want to over mix the dough, otherwise the cookies can flatten when baked. Lastly, mix in the chocolate chips with a spoon. Measure 3 tablespoons of dough per cookie, place on the cookie sheet and cover (this will help the dough not to dry out) and refrigerate for at least 3 hours. You can refrigerate over night or freeze them if you want to bake later. Cooled dough bakes better. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes until the edges are golden and the center is still light in color. Let cool for 5 minutes on the baking sheet then transfer to a cooling rack. |
This recipe for Bakery Style Chocolate Chip Cookies is from