Superior Chocolate Chip Cookies

Who can resist a warm chocolate chip cookie fresh out of the over? I have zero patiences when it comes to waiting for them to cool on the rack before eating with a cold glass of milk in the other hand. This classic cookie recipe is my favorite because is has the perfect balance of sweetness due to the darker chocolate morsels I use. Since it is only my husband and I in our sweet nest these days, I bake only a few at a time and scoop the remaining cookie dough onto small squares of parchment paper and place in air tight bags to freeze for later.

Don't forget to add a little love to each recipe and enjoy!

Superior Chocolate Chip Cookies

Prep Time 10 minutes

Cook Time 12 minutes

Make 4 dozen

Ingredients

1 1/4 cup Butter - room temperature

1 cup Granulated Sugar

1 1/4 cup Light Brown Sugar

2 Large Eggs

1 2/3 cups Cake Flour (see below notes for substitute)

1 2/3 cups Bread Flour

1 1/4 teaspoon Baking Soda

1 1/2 teaspoon Baking Powder

1 teaspoon Salt

2 teaspoons Pure Vanilla Extract

1 cup Semi Sweet Chocolate Chips

1 cup 60% to 72% Dark Chocolate Chips

Cooking Directions

In a stand mixer, combine butter, granulated sugar, and light brown sugar.

Add the eggs and mix on medium to high speed until creamy and light.

Add vanilla and continue to whip.

In another bowl, combine cake flour, bread flour, baking soda, baking powder, and salt.

Slowly add the flour mixture to the whipped mixture on low speed.

Once completely combined, slowly add the chocolate chips to the dough.

Place a cookie liner on cookie sheet and drop a tablespoon size of cookie dough onto the cookie sheet, about 2 inches apart.

Optional: Sprinkle each cookie with a little flake salt for a savory balance.

Preheat oven to 350 degrees.

Place the sheet of cookie dough into the refrigerator to chill while the oven reached the correct temperature.

Bake cookies for 10 to 14 mins, depending on size.

Let cookies cool on cookie sheet for 5 mins before removing.

Leftovers

Scoop drops of dough onto small sheets of parchment paper.

Place sheets of cookie dough into freezer bags and seal.

Place in freezer.

When ready to bake, allow dough to thaw in the refrigerator and bake as suggested above.

Notes

• To make cake flour, measure 1 2/3 cups all-purpose flour, remove 3 tablespoons of the flour, then add 3 tablespoons of corn starch.

• For best results, use King Arthur's brand flour.

• Make sure not to use imitation vanilla extract. It will impact the quality of your cookies. I suggest a pure Mexican vanilla.

• If cookie dough is not chilled before it is baked, the cookies will spread and edges will be dark. This is due to the butter being too soft before baking.