I had been searching for the perfect chocolate chip cookie recipe for a long time now. I've had a lot of flops and mediocre cookies, the recipes of which I got from the internet. There was a time when the cookie was as flat as a lace cookie. The dough just melted when it was baking. What a disaster! All I wanted was a chocolate chip cookie that is not dry and one that doesn't crumble into pieces when you bite into it. I wanted a cookie that is chewy and moist. I wasn't planning on using this recipe, I had another recipe I wanted to try. I actually found this recipe by accident. It was printed inside the box of Land O Lakes butter. This recipe yields about 26 jumbo cookies. That's right, it is huge. Of course, you can make it into whatever size you prefer, just adjust the baking time. After tasting this chocolate chip cookie, I knew that my search is over for the perfect recipe.
4 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups butter, softened (3 sticks)
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 tbsp vanilla
2 cups semi-sweet chocolate chips (12-oz bag)
- Heat oven to 375F. Combine flour, baking power and baking soda in a bowl and set aside.
- Combine softened butter, sugar and brown sugar in a bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture until well mixed. Stir in chocolate chips.
- Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. Do not overbake. Let stand 1 to 2 minutes. Remove from cookie sheets.
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