Mels Kitchen Cafe
**The recipe I used the most!! Tried and True!!
2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
3/4 cup (5.25 ounces) packed light brown sugar
3/4 cup (5.25 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups (15 ounces) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
DIRECTIONS:
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
NOTES:
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
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