Yep its National Chocolate Chip Day so it makes sense to post this recipe. Here is the funny part. I have no idea how I ended up with this recipe. I think I got it from Jessie Oleson (Here is my video interview) over at Cakespy but I can’t remember since I have been baking these for the longest time. Any who, I’ll thank her just the same cause she is so cool. These cookies are the flat chewy variety. A little crispy on the outside with a caramelized taste but soft if you don’t over bake them!!!! Remember they keep on cooking after you take them out of the oven. I always error on the under done side.
Another trick with cookies, particularly with these is that they are better if you freeze the dough over night. I have done this a couple of ways. For me the easiest way is to use that ice scoop (I use this for everything). Just scoop out a level scoop which keeps them consistent for baking and tidy. Place them on a baking matt or parchment paper and freeze for about 30 minutes. Then take them off and place in freezer safe baggies. Ready when you need them. The other way is to make rolls of dough with parchment and then slice them as you need them after they are frozen. Not my favorite way cause I don’t like cutting into frozen dough. Cut myself one time pretty bad so I’m gun-shy.
When you are ready to bake just take’em out and place on a baking matt and thaw for about 10 minutes. Then I smash them sort flat so they bake evenly. Double the recipe after you bake them one time and love it.
2 cups all-purpose flour, sifted
1 teaspoon salt
1 teaspoon baking powder
2 sticks unsalted butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
3 cups chocolate chips
Preheat oven to 325 degrees
- In a separate bowl sift flour, salt, and baking soda together. Set aside.
- In a mixing bowl cream butter and sugars on medium until blended.
- Add vanilla and eggs and mix thoroughly.
- Slowly add the four mixture a little at a time until blended.
- By hand add the chocolate chips.
- Use either method from above to freeze dough overnight.
- When ready, thaw dough for about 10 minutes and then flatten the dough.
- Baking for about 10 minutes.
Don’t over bake!