26 April 2010

EDF Ultimate Chocolate Chip Cookies

[picture of unbaked dough balls straight from the freezer]
These cookies are the best chocolate chip cookies. Believe me! I've tried a lot of recipes! They are crispy around the edges, but chewy in the center. They bake up perfectly! The recipe makes about 4 dozen, depending on the size, so I like to scoop up the dough and freeze the balls to bake later. They taste just as good and so convenient. I also add about a cup of finely chopped pecans and use mostly milk chocolate chips and a few semi-sweet. I have also chopped up a Hershey bar before and it tasted great!

  • 3 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 2 teaspoons coarse salt
  • 2 1/2 sticks butter, room temperature
  • 1 1/2 cups packed light-brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups milk chocolate chips
  • 8 ounces semisweet chocolate, chopped
Whisk flour, baking soda, baking powder, and salt together.

Beat butter and sugars on med-high until light and fluffy, 6 minutes. Reduce speed to med-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and whatever else you like.

Using a medium scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour. Preheat oven to 350 degrees. Bake until edges are light golden brown, 12 minutes. Transfer cookies to a wire rack and let cool.

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