I typically make a little crispier cookies, but these were absolutely delicious and they stayed soft and chewy days after. This recipe is from the Brown Eyed Baker.
Ingredients
2 cups, minus two tablespoons regularflour
1 and 2/3 cup self-rising flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 and 1/2 teaspoons salt
1 1/4 cups softened unsalted butter
1 1/4 cups brown sugar
1 cup and 2 tablespoons sugar
1 egg
1 egg yolk
2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips
Instructions
Sift the flours, baking soda and power and salt together into a bowl and set aside.
In your stand mixer, mix the sugars and butter on medium speed until light (around 5 minutes).
Add the egg and yolk one at a time mixing after each addition on medium speed. Then add the vanilla.
Reduce the mixer to low and slowly add your flour mixture a bit at a time until it’s just combined. Next mix in your chocolate chips.
Make into balls and place on a baking sheet with parchment paper. Refrigerate for at least 2 hours.
Bake in a 350 degree oven for about 16 minutes. Bake until edges are light brown and set, but the centers still look pale.
Let cookies cool for around 10 minutes then enjoy!
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