Ingredients: |
Ingredients: 1-1/2 cups sweet cream butter
1-1/2 cups packed light brown sugar
1 cup white sugar
1 large egg + 1 egg yolk
1 tablespoon vanilla extract
1 teaspoon baking soda, dissolved in 2 tablespoons of hot water to activate (microwave water first, then stir in baking soda to dissolve)
2 cups all purpose flour
1 cup cake or pastry flour
1 teaspoon baking powder
1 teaspoon cinnamon
1-1/2 teaspoons salt
1 cup Ghirardelli white chocolate chips
1 cup Ghirardelli milk chocolate chips
Optional: 1 cup pecans
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Directions: |
Directions:Step 1: Prepare butter mixture
Melt butter in the microwave in 20-second increments. (Don’t over do it!) Pour into a mixing bowl or the bowl of stand mixer. Let cool for 15 to 20 minutes.
Step 2: Mix in sugars, eggs, vanilla and dissolved baking soda
Add brown and white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl and add eggs, one at a time. Add vanilla and mix for 30 seconds. Then, add dissolved baking soda.
Step 3: Whisk together dry ingredients
In a separate bowl, add all-purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine.
Step 4: Finish the dough and chill
Slowly add the dry ingredients to mixer 1/2 cup at a time, scraping down sides. Add all chocolate chips and pecans, if desired, with a wooden spoon.
Put dough in the refrigerator for at least 3 hours, but ideally overnight.
Step 5: Drop dough onto a cookie sheet
When it’s time to bake the cookies, preheat oven to 350°F.
Before baking, let the dough come to room temperature. Scoop dough onto a cookie sheet, leaving 2 inches between scoops, 5 minutes before baking.
Step 6: Bake
For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. |
This recipe for Mama Kelce’s ‘Best Chocolate Chip Cookies’ Recipe is from