"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

The Best Chocolate Chip Cookies Recipe

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This recipe for The Best Chocolate Chip Cookies, by , is from Carmen's Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 c minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 c (8 1/2 ounces) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 c (284g) unsalted butter room temperature
1 1/2 tsp. coarse salt
1 c (8 ounces) plus 2 tablespoons granulated sugar
1 1/4 c (10 ounces) packed light brown sugar
2 large eggs room temperature
2 tsp vanilla extract
1 1/4 lb chocolate chips or chunks original recipe calls for chopped dark chocolate

Directions:
Directions:
Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips. Refrigerate dough for24-36 hours.
DO NOT SKIP THIS REFRIGERATION.

When ready to bake, preheat oven to 350F. Remove dough from refrigerator and allow to come to room temperature.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.

 

 

 

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