This chocolate chip cookies recipe has become a new favorite at the Jensen house. I try to keep some dough in the freezer so that I can make small batches of fresh cookies when needed which came in pretty handy this weekend. They also make great ice cream sandwiches!
Ingredients
- 2-1/4 cups cake flour
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1-1/2 teaspoon baking powder
- 1 teaspoon salt
- 2-1/2 sticks (1-1/4 cups cold, unsalted butter softened
- 1-1/2 cups packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 20 oz. semisweet chocolate chips or chunks
- flake sea salt
Servings: cookies
Instructions
- Sift flours, baking soda, baking powder and salt into a medium sized bowl. Using a mixer fitted with paddle attachment, cream butter and sugars together until fluffy, about 3-4 minutes.
- Add vanilla and eggs, one at a time, mixing well after each addition. Reduce speed to low, add dry ingredients and mix until just combined. Add chocolate chips and incorporate them by hand.
- Press plastic wrap against dough and refrigerate for 1 hour. Dough can be refrigerated up to 48 hours if making ahead of time.
- Preheat oven to 350° F (175C). Line a baking sheet with parchment paper. Roll cookie dough by hand into golf ball sized pieces; arrange on baking sheet with at least a 2" space between cookies. Sprinkle lightly with sea salt and bake until golden brown and to desire level of doneness, 10-12 minutes for soft chewy cookies, 12-15 minutes for crisp cookies.
- Cool cookies 10 minutes on baking sheet before removing. Repeat with remaining dough. Makes approximately 36 cookies.
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