Heather Tallman

Total Servings 3 dozen

Blue Ribbon Chocolate Chip Cookies

Chewy chocolate chip cookies that are SO good, the recipe won a blue ribbon!

10 minPrep (inc. refrigeration & rest time)

12 minCook Time

22 minTotal Time

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Ingredients

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake
• flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 1/4 cups (10 ounces) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated
• sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 pounds chocolate chips

Instructions

1. Sift flours, baking soda, baking powder and salt into a bowl and set aside.
2. Using an electric mixer with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping down sides of bowl if necessary. Make sure first egg is incorporated before adding the second one. Add vanilla extract.
3. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips with a spoon. Refrigerate dough for
4. 24-36 hours.
5. When ready to bake, preheat oven to 350 F.
6. Drop spoonfuls of dough onto baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes. The centers will appear moist, but the outsides will be set. This is okay, because the cookies will continue to bake after you remove them from the oven.
7. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Important Notes