Directions: |
Directions:Sift together the flour, baking soda, salt, and baking powder together in a bowl, set aside.
Using a stand mixer with the paddle attachment, add in the butter, brown sugar and white sugar
and mix them on medium speed until creamy and well combined. This should take about 4-5
minutes.
Next, add in the eggs one at a time, allowing each one to incorporate into the mixture before
adding another. Then, add in the vanilla extract and reduce the speed of the mixer to low.
Slowly add in the flour mixture ½ cup at a time until everything is well combined. Then add in
the chips and once there evenly incorporated turn off the mixer.
Grab a large cookie sheet or two medium sized ones that will fit in your fridge and cover them
with parchment paper. Using a large cookie scooper, scoop out the dough and place on the
cookie sheet in a row. They can be right up against each other because the whole sheet will go
into the fridge overnight to allow the cookie dough to firm up and harden.
Let the cookie dough firm up overnight in the fridge OR if your impatient like I can be
sometimes, 2 hours is long enough. But its best when you let it rest overnight.
After the fridge rest, preheat the oven to 350 º.
Prepare another cookie sheet with parchment and place a cookie dough ball 2 inches apart from
each other and 1 inch from the side of the pan. Bake for 18-20 minutes (a little less if your oven
runs hot).
Remove from the oven and let the sheet cool for 5-10 minutes before transferring the cookies to
a cooling rack. If you have multiple cookie sheets, you can prepare the sheet a minute before
the previous ones are done to keep the cookie factory going.
Once all of the cookies are cooled off completely, you can store them in an airtight container for
a week or place in the fridge for a little longer |
This recipe for Branden's Chocolate Chip Cookies is from