Over the years I have perfected the method for making the best chocolate chip cookies. I know, I know...that's quite a bold statement. But just listen: these never come out flat, they never spread out and they don't get crunchy. They're perfectly golden brown, fluffy and chewy in the center and ever-so-slightly crisp on the edges. Absolute perfection! (And pretty darn tasty dough! Although, please don't tell my sister because she hates when I eat raw cookie dough.)
2 1/4 cup All-Purpose Flour
2 teaspoons baking powder
2 sticks salted butter, softened
3/4 cup dark brown sugar
3/4 cup white sugar
1 1/2 teaspoons vanilla
12 ounces mini-chocolate chips
What To Do:
Preheat oven to 350*F.
Combine flour and baking soda in a medium sized bowl and set aside.
In the bowl of your mixer, add brown sugar, white sugar, vanilla and butter.
Blend on low speed just until butter is broken up:
|It looks weird and goes against every other recipe's instructions, but just trust me.|
Add both eggs:
Combine until this is barely blended. It'll be slimy and chunky and really gross looking, but I swear it'll be fine.
|Looks a bit oogie, right?|
Now add the flour mixture about a half a cup at a time:
Until it's all blended nice and smooth:
See? No butter chunks, perfectly blended, nice and firm!
Now, add your chocolate chips:
Mix until well combined. I usually put my chocolate chips in the freezer for a few hours before mixing them in the dough. Otherwise, they break up and clump in the dough and that's no good!
|Don't you wish you could stick your spoon in and get a bite?|
Place rounded teaspoonfulls on a cookie sheet about 2" apart and bake for 10 minutes. Transfer immediately to a rack to cool.
Now, go! Bake cookies for the masses! Your friends will want the recipe so be sure to send them this way, okay? Happy baking!