XXL Soft Baked Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/2 cups Chocolate chips
  • 1 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 3/4 cup Butter

• Other

  • 1 tablespoon vanilla bean paste or extract

Found on soupaddict.com

Description

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla bean paste or extract
• 1 1/2 cups chocolate chips (for depth of flavor, use a mixture of dark, semi-sweet, and/or milk)

Directions

• Preheat oven to 350°F. Line two baking sheets with parchment paper or a silpat mat.
• Measure the flour, cornstarch, baking soda, salt, and baking powder into a medium bowl and stir to mix.
• Using a stand or hand mixer, cream the butter and sugars together until very light and fluffy. This will take 3 to 5 minutes.
• Beat in the eggs, one at a time, until thoroughly combined. Add the vanilla bean paste or extract.
• Decrease mixer speed to low and add the flour mixture in two additions, allowing it to combine with the wet ingredients in between.
• Use a spatula or wooden spoon to fold in the chocolate chips by hand.
• Place the bowl of dough in the refrigerator for 15 minutes.
• Working quickly, measure out dough using a 1/4 cup and drop onto baking sheet, spaced 2 apart. The dough will be a thick disk. (You should be able to fit 6 to 8 cookies per sheet).
• Bake for 11-13 minutes. The edges will be lightly golden brown, with the cookies tops still pale.
• Remove from oven and allow to cool for about 1 minute, then transfer to a cooling rack.