Thick And Moist Chocolate Chip Cookies

Step 1

Preheat oven to 350°F/177°C. Grease 2 baking sheets. Set aside.

Step 2

Sift flours, baking soda, baking powder and salt. Set aside.

Step 3

In a mixer bowl using a paddle attachment, cream butter until soft and fluffy, blend in eggs

Step 4

and vanilla.

Step 5

Reduce speed and add slowly the dry ingredients just until well combined.

Step 6

Remove bowl from the stand mixer. Using a wooden spoon or rubber spatula, fold in the

Step 7

chocolate chips.

Step 8

Cover and refrigerate cookie dough for 2-3 hours when ready to use allow dough to thaw

Step 9

out for 5-10 minutes or bring the dough in room temperature.

Step 10

Spoon or using an ice cream scooper scoop the cookie dough and arrange onto prepared

Step 11

baking sheets leaving 1 or 2 inches apart.

Step 12

Bake for 10 – 15 minutes. Upon removal of cookies from the oven allow to sit in the baking

Step 13

sheet for 5 minutes then transfer into a rack to cool.

Step 14

keep cookies on a tightly sealed jars.