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Thick And Moist Chocolate Chip Cookies
Ingredients
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
Instructions
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.
Notes
Yield: 2 dozens (4-inch round)
Prep Time: 2- 3 1/2 hours
Baking Time: 15 minutes.