Thick And Moist Chocolate Chip Cookies

Thick And Moist Chocolate Chip Cookies


  • 2 cups MAYA All Purpose Flour
  • 1 2/3 cups LFM Bread Flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 1 ¼ cup unsalted butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 pieces whole eggs
  • 1 teaspoon vanilla extract
  • 3 ¼ cups chocolate chips


  • Preheat oven to 350°F/177°C. Grease 2 baking sheets. Set aside.
  • Sift flours, baking soda, baking powder and salt. Set aside.
  • In a mixer bowl using a paddle attachment, cream butter until soft and fluffy, blend in eggs
  • and vanilla.
  • Reduce speed and add slowly the dry ingredients just until well combined.
  • Remove bowl from the stand mixer. Using a wooden spoon or rubber spatula, fold in the
  • chocolate chips.
  • Cover and refrigerate cookie dough for 2-3 hours when ready to use allow dough to thaw
  • out for 5-10 minutes or bring the dough in room temperature.
  • Spoon or using an ice cream scooper scoop the cookie dough and arrange onto prepared
  • baking sheets leaving 1 or 2 inches apart.
  • Bake for 10 – 15 minutes. Upon removal of cookies from the oven allow to sit in the baking
  • sheet for 5 minutes then transfer into a rack to cool.
  • keep cookies on a tightly sealed jars.


Yield: 2 dozens (4-inch round)
Prep Time: 2- 3 1/2 hours
Baking Time: 15 minutes.

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