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Awesome Chocolate Chip Cookies Recipe

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This recipe for Awesome Chocolate Chip Cookies, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Reyes


2 sticks butter, cold and unsalted, diced
1 cup white sugar
1 cup brown sugar, packed
teaspoon good vanilla extract
teaspoon almond extract
1 large egg
2 large egg yolks
2 cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
teaspoon ground cinnamon
1 teaspoons sea salt
14 ounces bittersweet chocolate chips or coarsely chopped, 60% cacao

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.mIn a standing mixer bowl add the butter, white sugar, and brown sugar and toss with your fingers until the butter is coated. With the paddle attachment beat the butter and sugars on medium/low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts, mix well.mWith the motor on low speed add the egg and egg yolks, one at a time, mixing well between additions. Stop the mixer and scrape down the bowl with a rubber spatula.

In a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon; sprinkle the sea salt over the top. With the mixer on low speed, slowly add the dry ingredients to the butter mixer, stopping frequently to scrape down the bowl. Mix until just combined; remove the bowl from the mixer and fold the chocolate into the dough.

Using a ounce ice cream scoop, scoop level balls of dough and arrange them about 2 inches apart on the parchment lined cookie sheets. Use the bottom of a glass to flatten the dough balls slightly. Bake for 12 to 13 minutes, rotating the pans once, until the cookies are just set and the bottoms are beginning to brown. Cool for 10 minutes on the pans before transferring to a wire rack to cool completely. This dough can be frozen to use anytime!




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