Garrett M's Chocolate Chip Cookies modified from inspiredtaste.net
1 cup (230 g) unsalted butter, room temperature (2 sticks)
1/2 cup (100 g) granulated sugar
1 1/4 cup (225 g) lightly packed brown sugar
1 1/2 teaspoons kosher salt 7tespoons
2 teaspoons vanilla extract
2 large eggs, room temperature
2 1/2 cups (350 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups (340 g or 12 oz) semi-sweet chocolate chips
Note: These cookies are best when the dough is chilled at least 2 hours, preferably overnight. You can bake the cookies immediately, however. If baking immediately, heat the oven now to 350 degrees F (177 C) and line two baking sheets with parchment paper.
Prepare Cookie Dough
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, salt and vanilla extract on medium speed, scraping bowl as needed, for 5 minutes or until mixture is light in color, airy and fluffy. Or, use a hand mixer and beat on medium speed for 8 to 10 minutes.
With mixer on low speed, add eggs, one at a time. Increase to medium speed and beat one more minute. Reduce speed to low then add baking powder and baking soda. Slowly add flour, in thirds, until you no longer see streaks of flour. Mix in chocolate chips.
Refrigerate dough at least two hours and up to three days. The cookies get better the longer they chill.
Heat oven to to 350 degrees F (177 C) and line two baking sheets with parchment paper.
Drop 3 tablespoon-mounds of dough or use a large 3-tablespoon cookie scoop. Space 2 to 3 inches apart. Bake 10 to 15 minutes, or until golden . Cool cookies on baking sheet for 5 minutes then transfer to a wire rack and cool completely or until you loose control and eat one warm.
Pairs Well With
Recipe Backstory: I found this recipe when it was at the last minute because i forgot and i did try them and they were pretty good also the ingredients are all homogeneous mixtures
Submitted by: "Garrett M"