2 1/2 cups (312.5 grams) All-Purpose Flour, sifted
1/2 tsp Baking Soda, sifted
1 tsp Iodized Salt
1 cup (200 grams) Dark Brown Sugar, firmly packed
1/2 cup (125 grams) Refined White Sugar
1 cup (227 grams) Salted Butter, softened
2 Large Eggs
2 tsp Vanilla Extract or Essence
2 cups Semi-sweet Chocolate Chips
Mise en Place:
Preheat oven to 150ºC / 300ºF
Prepare cookie sheets and grease with shortening and line with parchment paper / wax paper.
In a medium bowl combine sifted all-purpose flour, baking soda, iodized salt. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend white sugars at medium speed. Add softened butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs one at a time and vanilla extract, and mix at medium speed until light and fluffy.
Add the flour mixture and blend at low-speed until well blended. Add chocolate chips and mix just to incorporate. Do not over mix.
Drop by rounded tablespoons or an ice cream scooper onto cookie sheets, 2 inches apart.
Bake 22 – 24 minutes or until golden brown. Let it cool for a while and transfer to a cool surface with a spatula.
Yield: 3 1/2 dozen
You can always change your choice of chocolate chips from semi-sweet to dark, milk, white, unsweetened or sweet.
You can use silicone baking mat instead of brushing vegetable shortening onto your tray and then lining it with parchment paper / wax paper.
If you want crisp cookies, bake them a little longer. If you prefer chewy cookies, deliberately under-bake it.
Store it in an air tight container.
*These chocolate chip cookies are one of my bestsellers ever since I started baking. A recipe that I will surely share to my future little chefs. Hope you can try this too and keep those cookie jars full. Enjoy!