| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 26 | Servings | |
INGREDIENTS
| 3 1/4 | c | All-purpose flour |
| 1 | c | Cake flour |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 1/4 | c | Sugar |
| 1 1/4 | c | Brown sugar; firmly packed |
| 1 1/2 | c | Butter; softened |
| 2 | Eggs | |
| 1 | tb | Vanilla |
| 12 | oz | Semisweet chocolate chips; 2 cups, or chunks |
INSTRUCTIONS
Heat oven to 375 degrees. In medium bowl, combine flour, cake flour, baking soda and baking powder; set aside. In large mixer bowl, combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Add eggs and vanilla. Continue beating; scrapeing bowl often until well mixed (one minute). Reduce speed to low, continue beating, gradually adding flour mixture until well mixed, 2 to 3 minutes. By hand, stir in chocolate chips. Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake in preheated oven for 10 to 14 minutes. Remove from cookie sheets. Makes 26 Jumbo cookies Note: 1 cup all-purpose flour minus 2 tablespoons can be substituted for cake flour, but cookies will be flat and less chewy. Cook's Tip: For 2 1/2 inch cookies, drop by rounded tablespoons 2 inches apart onto cookie sheets. Bake for 10 to 12 minutes until light golden brown. Makes 4 dozen cookies. Recipe by: Associated Press Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Feb 26, 1998
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