| 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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