Chocolate Chip Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • 2¼ cup bread flour*, unsifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter (2 sticks), softened
  • ¾ cup sugar
  • ¾ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips or 1 12-oz bag Ghiradelli milk chocolate chips (a favorite of mine!)
Instructions
  1. Preheat oven 350° F. (Original recipe calls for 375° F)
  2. Combine butter, sugar, and dark brown sugar and mix until creamy.
  3. Add eggs and vanilla extract. Mix.
  4. Add bread flour, baking soda, salt and mix until creamy and incorporated. Stir in chocolate chips.
  5. Chill dough for 2 hours or overnight.
  6. On parchment paper, drop heaping tablespoons of cookie dough and bake for 9 minutes. I tend to bake until the tops are just barely golden brown. Baking the cookies until they are still a little pale but this ensures a softer cookie, which I prefer. If you like your cookies crunchy, by all means bake them for 12-plus minutes.
Notes
*NOTE: Alton Brown recommends using bread flour to help the cookie retain moisture, creating a more soft and moist cookie. Recipe adapted from Ghiradelli Chocolate.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/02/23/chocolate-chip-cookies/