Thick And Moist Chocolate Chip Cookies
Ingredients
- 2 cups MAYA All Purpose Flour
- 1 2/3 cups LFM Bread Flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cup unsalted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 pieces whole eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups chocolate chips
Instructions
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Preheat oven to 350°F/177°C. Grease 2 baking sheets. Set aside.
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Sift flours, baking soda, baking powder and salt. Set aside.
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In a mixer bowl using a paddle attachment, cream butter until soft and fluffy, blend in eggs
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and vanilla.
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Reduce speed and add slowly the dry ingredients just until well combined.
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Remove bowl from the stand mixer. Using a wooden spoon or rubber spatula, fold in the
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chocolate chips.
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Cover and refrigerate cookie dough for 2-3 hours when ready to use allow dough to thaw
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out for 5-10 minutes or bring the dough in room temperature.
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Spoon or using an ice cream scooper scoop the cookie dough and arrange onto prepared
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baking sheets leaving 1 or 2 inches apart.
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Bake for 10 – 15 minutes. Upon removal of cookies from the oven allow to sit in the baking
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sheet for 5 minutes then transfer into a rack to cool.
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keep cookies on a tightly sealed jars.
Recipe Notes
Yield: 2 dozens (4-inch round)
Prep Time: 2- 3 1/2 hours
Baking Time: 15 minutes.