Chewy Chocolate Chip Cookies (video

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 1/4 cups Brown sugar, packed
  • 1 1/8 cup Granulated sugar
  • 1 1/2 tsp Salt
  • 2 1/2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/4 cups Butter, unsalted

• Other

  • 4 cups Minus 2 tbsp (482g all-purpose flour

Found on littlesweetbaker.com

Description

Ingredients

• 4 cups minus 2 tbsp (482g) all-purpose flour
• 1&1/4 tsp baking soda
• 1&1/2 tsp baking powder
• 1&1/2 tsp salt
• 1&1/4 cups (284g) unsalted butter, softened
• 1&1/4 cups (275g) packed brown sugar
• 1 cup plus 2 tablespoons (225g) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2&1/2 cups (567g) semi-sweet chocolate chips

Directions

• In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• Using an electric mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
• Add eggs, one at a time, mixing well after each addition, then mix in the vanilla.
• Reduce speed to low. Add in the dry ingredients in 2 batches until just combined (batter will be very thick). Fold in the chocolate chips.
• Scoop out rounded cookie doughs and place onto a large plastic container with lid or onto a baking sheet. Cover with lid or tightly wrap with saran wrap and chill in the fridge overnight or up to 72 hours.
• When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper or nonstick baking mat. Place a dozen cookie doughs 2 apart on the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.