Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 2 cups chocolate chips (I used semi-sweet)
Instructions
- Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat.
- In a medium bowl, mix dry ingredients – flour, baking soda, baking powder, and salt; set aside.
- Mix together butter, granulated sugar and brown sugar until light and fluffy – about 2 minutes. Add vanilla and eggs one at a time and mix, scraping down sides of bowl as necessary. Mix until the batter is smooth.
- Slowly add the bowl of dry ingredients and mix just until dough comes together. You do not want to over mix the dough, otherwise the cookies can flatten when baked.
- Lastly, mix in chocolate chips with a spoon. Measure 3 tablespoons of dough per cookie, place on cookie sheet, cover (if you don’t cover them they will dry out) and refrigerate for at least 3 hours. You can refrigerate over night or freeze them if you want to bake later. Cooled dough bakes better. If the dough is too warm or sticky, the cookies may flatten out.
- Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the centre is still light in colour. Let cool for 5 minutes on baking sheet then transfer to cooling rack.
Thank you Ms. McDonald for sharing her recipe!
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