Soft Crunchy Chocolate Chip Cookies

 

Soft Crunchy Chocolate Chip Cookies

     After reading The Ultimate Guide to Chocolate Chip Cookies on "Handle the Heat" I played around to find the cookie I like the best. The flavor of these is fantastic. Using all brown sugar does give them a more "butterscotchy" (Yes I know that's not a word. I taught for 11 years, but I like the word) taste. If baked as soon as you mix them, the texture will be soft, almost fluffy, from the baking powder - baking soda mix. If you chill the dough overnight and bake the cookies while the dough is still cold, the texture will be crisp on the edge and chewy in the middle and they will lay flatter.

Ingredients:

·       1 cup plus 2 tablespoons all-purpose flour

·       ¼  teaspoon baking soda

·       ¼  teaspoon baking powder

·       ½  teaspoon salt

·       1 stick (4 ounces) butter, at room temperature

·       ½  cup plus 4 tablespoons packed brown sugar

·       ½  teaspoon vanilla

·       1 large egg

·       1 cup semi sweet chocolate chips

How To:

     Preheat oven to 350°F.

     In a medium bowl combine the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer beat the butter and brown sugar until creamy, about 2 minutes. Don't overdo it. Add the egg and vanilla, beating well to combine. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop 1 1/2 tablespoon-sized balls and place onto prepared baking sheets.

     Bake for 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.