Awesome Chocolate Chip Cookies

These are the BEST Chocolate Chip Cookies ever!!!

Best Ever Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
6 cups plus 2 tablespoons all purpose flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds chocolate (I like a mix of semi and milk chocolate)
1 1/2 cups toffee pieces
1 cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until pale color *Important*
-If you want a cookie that stays soft (if you are going to store them for a few days) substitute 1/2 of the butter with shortening this will make a softer cookie, less crisp
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add flour, baking powder, baking soda, vanilla, toffee and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart (I froze all of the cookies like this on cookie sheets and then transferred them to a tupperware container to bake a few at a time as desired, when baking you can either bake from frozen-start in a cold oven and bake longer, or thaw for 30 minutes and then bake-may need a few extra minutes)
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.


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