My Favorite Chewy Chocolate Chip Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs (100g

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/4 cups Brown sugar, packed light
  • 1 cup Cake flour
  • 1 1/4 cups Granulated sugar
  • 1 package Semi-sweet chocolate chips
  • 1 1/2 tbsp Vanilla

• Dairy

  • 1 1/2 cups Butter

Found on americanheritagecooking.com

Description

Ingredients

• 3 ¼ cups (415g) All purpose flour
• 1 cup (110g) Cake Flour
• 1 teaspoon (4g) baking powder
• 1 teaspoon (5g) baking soda
• 1 ½ cups (339g) butter, slightly softened
• 1 ¼ cups (306g) packed light brown sugar
• 1 ¼ cups (260g) granulated sugar
• 2 eggs (100g)
• 1 ½ Tablespoons vanilla
• 1 package (326g) semi-sweet chocolate chips

Directions

• Preheat your oven to 375°. Combine the flour, cake flour, baking soda, baking power, and salt; set aside.
• Combine butter, granulated sugar and brown sugar, and beat until creamy. Add eggs one at a time and beat after each addition. Then beat in vanilla.
• Slowly add flour mixture until well mixed (5-7 additions); then stir in chips.
• Refrigerate 2 hours or overnight for the chewiest cookies! Pre-scooping before refrigerating them will make your life easier.
• Make large balls of dough (approximately the size of half a lemon) if you are baking them now, or smaller balls if you are going to freeze them and bake them later.
• Bake at 375° for 13.5 minutes or until the outsides have browned but the centers still look soft. My cookies do not look done when I remove them from the oven. Cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.