Here’s another delicious chocolate chip cookie recipe for my chocolate lovers, like myself, out there. SO scrumptious! The cookies are just perfect in my opinion, soft, chewy, light, chocked full of chocolate, and just enough density that makes the perfect chocolate chip cookie. This may be my new favorite recipe, and the best part? There’s no chilling of the dough required! You can essentially “have your cake and eat it too”, or dough for that matter! 😉
– 2 sticks butter, softened
– 1 cup granulated sugar
– 1 1/8 cups packed brown sugar
– 2 large eggs
– 1 1/2 cups cake flour
– 1 1/2 cups bread flour
– 1 tsp. salt
– 1 tsp. baking powder
– 1 tsp. baking soda
– 1/2 tbsp. vanilla extract
– 1 bag of semi-sweet chocolate chips
– 1/2 bag mini chocolate chips
Preheat oven to 350F.
Begin by sifting together the bread and cake flours, salt, baking powder, and baking soda; set aside.
Next, in the bowl of your stand mixer, cream together the butter and the brown and granulated sugar. Add eggs on at a time, mixing well after each addition. Add the vanilla. Gradually add in the flour mixture, and beat until just combined. Stir in the chocolate chips.
Using a cookie scoop, scoop out the dough onto silpat baking sheets, or baking sheets lined with parchment paper.
Bake 11-13 minutes or until the edges are brown. They won’t appear done on top, but trust me, they are and will continue to cook while cooling. Once done, remove from oven, let cool on the baking sheets for a few minutes, and then remove to cooling racks to cool completely.
Enjoy with a tall glass of almond milk (or regular)! while still warm from the oven 🙂