Crisp and Chewy Chocolate Chip Cookies

Crisp and Chewy Chocolate Chip Cookies
Makes 20

2 ¾ cups all-purpose flour
1 ¼ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ sticks unsalted butter, softened
1 ¼ cups packed dark-brown sugar
¾ cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 ½ cups semisweet chocolate chip

Shift together flour, salt, baking powder, and baking soda


Preheat oven 350. Beat butter and sugars with a mixed on medium high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low, Add flour mixture; beat until combined. Mix in chocolate chips.


Using a 2 ¼-inch ice cream scoop (about 3 tablespoons). Drop dough on parchment-lined baking sheets, spacing about 2 inches apart. Bake spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cook for 5 minutes. Transfer cookies to a wire rack and let cool completely.



Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days.

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