Soft Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted

Found on natashaskitchen.com

Description

Ingredients

• 2 sticks (1 cup) of unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 2 cups (12 oz) semi-sweet chocolate chips

Directions

• In a large bowl, w/ paddle attachment, on high speed: cream together the 2 sticks of butter, ½ cup of brown sugar and ½ cup of white sugar until light and fluffy, scraping bowl and breaking clumps as needed.
• Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
• Combine 2¼ cups of flour, 1½ tsp of baking powder and ½ tsp of salt and gradually stir into the creamed mixture.
• Finally, fold in 2 cups of chocolate chips.
• Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 18 cookies. Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Refrigerate prepared cookie dough balls for at least 1 hour before baking.
• Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in tupperware.