This recipe is GLUTEN FULL, but I did replicate this recipe perfectly and gluten free here.
I made these gluten free and gluten full for a pack meeting and mutual the other night so I finally got some good pictures. I took several dozen cookies and they were all gone when we left the church. Here’s the deal with these cookies, THEY ARE THE BEST! I get asked by just about everyone who has tried them for the recipe. I honestly carried the recipe with me for a while. They are to.die.for. The only thing is, if you don’t follow my directions I cannot promise heaven-in-a-cookie. I shared the story of these cookies here, and now that I have updated pictures and a new recipe format, I wanted to update the recipe.
You will never turn to another chocolate chip cookie recipe after making this one. Heaven-in-a-cookie I tell ya!
- 1 1/2 cups butter, softened
- 1 1/2 cups brown sugar
- 1 cup white sugar
- 1 tsp vanilla
- 2 eggs
- 3 1/2 cups flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 2 tsp salt
- Semi Sweet Chocolate Chips
Preheat oven to 350 degrees Fahrenheit
Place the butter and the sugars in your bowl (I use a Bosch) and mix until it has changed to a lighter color and is 'fluffier' (about 2 minutes)
While the butter and the sugars are mixing I place the flour, soda, powder and salt in a separate mixing bowl.
Once the butter and sugar is creamed I add the eggs and the vanilla and mix until blended.
Then I gently pour the flour mixture into the Bosch and blend.
Finally I add the chocolate chips. I usually add a cup of chocolate chips at a time and test the dough to make sure each bite has an adequate amount of chocolate (just to be safe).
Roll balls of the dough and place on cookie sheet. I dont grease the pan for these cookies. Then bake for 9 minutes or just until the cookies have cracked on top. This is a critical step. If you cook them too long they aren't the magically smooth and perfect chocolate chip cookies.