Chocolate-Chip-Cookies

Don't know where the base recipe came from. Maybe AllRecipes.com. Improved (made more chewy) by using the tips from The Science of Good Cooking.

Ingredients

• 226g (2 sticks) unsalted butter, room temperature
• 110g granulated sugar
• 324g light-brown sugar
• 2 teaspoons vanilla (preferably Mexican)
• 2 eggs
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 476g Flour
• 6 ounces semi-sweet chocolate chips (half-bag)

Mixing Instructions

Cream Together

• 226g (2 sticks) unsalted butter, room temperature
• 110g granulated sugar
• 324g light-brown sugar

After mixing, let sit for at least 5 minutes to let the sugars dissolve in the butter.

Mix In

• 2 teaspoons vanilla (preferably Mexican)
• 2 eggs

Mix until slightly fluffy.

Combine

• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 150g Flour

Stir together then add to existing mixture.

Mix In

• 326g Flour
• 6 ounces semi-sweet chocolate chips

Add the flour a little bit at a time. When about half of the flour is left add the chocolate chips to the flour and mix a little bit before adding the flour/chips mixture to the dough. This keeps the chocolate chips from clumping at the bottom of the bowl.

Baking Instructions

• Preheat oven to 325 degrees.
• Roll the dough into balls a little smaller than a golf ball and place on a cookie sheet. Space the balls about 2 inches apart.
• Bake until the tops of the cookies start to crack and the sides start to brown, usually around 12 minutes.
• Take the cookies out of the oven and leave on the cookie sheet until the sheet is cool enough to hold. This lets the cookies bake a little bit more.
• Transfer to a wire rack, and let cool completely.
• Ensure that the sheet is cooled before placing the next set of cookies on it.

Storage Directions

• Store cookies in an airtight container at room temperature up to 1 week, if they last that long.