These are a truly delicious and wonderfully perfect chocolate chip cookies. It is made with organic dark chocolate chips that melt in your mouth. These cookies are perfect for gift giving at Christmas time or for a housewarming gift for your neighbor. Print out a copy for yourself to enjoy.
Perfect Chocolate Chip Cookie Recipe
Supplies:
- Mixer
- Mixing Bowl
- Wooden Spoon
- Cookie Dough Scoop
- Apron
- Measuring Spoons
- Measuring Cups
- Cookie Sheet
- Silpat liner
- Cooling Wire Rack
- Hot Pan Holder
- Cookie Jar
- Spatula
Perfect Bakery Style Chocolate Chip Cookies
- 1 Cup salted room temperature butter
- 1 ½ Cups of raw sugar
- 2 Large room temperature eggs
- 2 Teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 Teaspoon baking soda
- ¼ Teaspoon aluminum-free baking powder
- 1 Teaspoon sea salt
- 2 Cups chocolate chips
- In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salset aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don’t over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oveuntil edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20
Instructions:
In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes.
Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth.
With the mixer on low speed, slowly add the bowl of dry ingredients (don’t over mix the dough, just enough to combine).
Mix in chocolate chips with a spoon.
Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later.
Preheat oven to 375 degrees
When you are ready to bake and line a baking sheet with parchment paper or a baking mat.
Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on the oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to a cooling rack. Makes 18-20
Perfect Chocolate Chip Cookies
Ingredients
- 1 Cup salted room temperature butter
- 1 ½ Cups of raw sugar
- 2 Large room temperature eggs
- 2 Teaspoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 Teaspoon baking soda
- ¼ Teaspoon aluminum-free baking powder
- 1 Teaspoon sea salt
- 2 Cups chocolate chips
Instructions
In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt and set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on the oven) until edges are golden and the center is light in color. Let cool for 5 minutes on a baking sheet then transfer to a cooling rack. Makes 18-20
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