3-1/2 cups flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp salt
1-1/4 cups real unsalted butter
1-1/4 cups dark brown sugar
1 cup plus 2 TBS sugar
2 large eggs
2 tsp vanilla extract
12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .
1-1/4 tsp baking soda
1-1/2 tsp baking powder
3/4 tsp salt
1-1/4 cups real unsalted butter
1-1/4 cups dark brown sugar
1 cup plus 2 TBS sugar
2 large eggs
2 tsp vanilla extract
12 oz Ghiradelli milk chocolate chips or other quality chocolate chips, 11.5 .
1. Preheat the oven to 350℉.
2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
3. Using paddle attachment on mixer, cream butter and sugars together just until blended. Add eggs, one a time, mixing well after each addition.
4. Add the vanilla.
5. Put mixer on low speed, and add in dry ingredients. Mix until just combined. Do not overmix.
6. Stir in chocolate chips by hand gently.
7. It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.
Place on cookie sheet and bake for 12-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
Place on cookie sheet and bake for 12-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
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