Recipe of Super Quick Homemade Bakery size Chocolate chip cookies
Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Bakery size Chocolate chip cookies. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bakery size Chocolate chip cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bakery size Chocolate chip cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bakery size Chocolate chip cookies is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Bakery size Chocolate chip cookies estimated approx 15-20mins.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Bakery size Chocolate chip cookies using 10 ingredients and 5 steps. Here is how you cook that.
#ILOVECHOCLATE
Ingredients and spices that need to be Take to make Bakery size Chocolate chip cookies:
- 4 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups Butter, softened
- 1 1/4 cups sugar
- 1 1/4 cups firmly packed brown sugar
- 2 Eggs
- 1 tablespoon vanilla
- 1 (12 ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips/or mini chips
Instructions to make Bakery size Chocolate chip cookies
- Heat oven to 375°F
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside
- Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.
- Knead dough and cut by 1/4 cup size, 2 inches apart, onto ungreased cookie sheets
- Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack
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