After years of tweaking my chocolate chip recipe, it is now ready for public consumption. It has been laboratory-tested on many of my friends all of whom seem to think its pretty great, as do I. They certainly aren't healthy, but its well worth the requisite post-cookie eating cardio workout. I hope it works for you as well as it has for me! Enjoy!
Ingredients
- ½ cups all-purpose flour: 3 piece
- baking powder: 1 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- butter: 1 cup (softened)
- brown sugar: 2 cups
- white sugar: 6 Tbsp
- eggs: 2 piece
- vanilla extract: 4 tsp
- bag chocolate chips: 1 piece (12 ounce)
Metric Conversion
Stages of cooking
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Preheat an oven to 300 degrees F (150 degrees C).
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Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
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Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet.
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Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.
