This has been on my must try recipe list for awhile. So when I saw it posted on the 52 adventures kitchen blog I had to try it. I used peanut butter chocolate chips instead of plain chocolate chips. This is a great recipe because it makes a ton of cookies and definitely adding it to my christmas cookie list. The dough has to be chilled for 2 days before being made.
- 2 cups cake flour
- 1 2/3 cup bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks butter
- 1 1/4 cups light brown sugar
- 1 cup + 2tbsp sugar
- 2 lg eggs
- 2 tsp vanilla
- 10 oz chopped bittersweet chocolate
- 10 oz chocolate chips (any kind you have on hand, I used choc peanut butter, you can use semisweet, mini, etc)
- Combine both types of flour with baking soda and baking powder and salt, set aside.
- Cream butter with both types of sugar in your mixer
- Add eggs, stir till combined, add vanilla.
- Slowly add in flour mixture and stir just till combined.
- Stir in chocolate
- Place dough in bowl, cover tightly with plastic wrap (have wrap touch top of cookie dough)
- Refrigerate for 2 days
- When ready to make cookies preheat oven to 350.
- Prepare baking sheets and roll dough into balls (I made mine about the size of a golf ball)
- Depending on the size of the balls you can get up to 5 dozen with this recipe.
- Depending on your oven bake 10-14 minutes (check after 10 minutes)
- Cool on wire racks
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