Most Epic Chocolate Chip Cookies 🍪 

In honor of National Chocolate Chip Cookie Day, I feel like I should share the last “chip” recipe you’ll ever need. I say “chip” because I have made these with milk chocolate, toffee, mint, peanut butter, and white chocolate chips and all are heavenly.

I use my Kitchenaid Mixer but I think you could possibly get away with using a decent hand mixer. 

Begin by sifting 2 cups minus 2 tablespoons of cake flour, 1 & 2/3 cups bread flour, 1.25 teaspoons baking soda, 1.5 teaspoons baking powder, & 1.5 teaspoons coarse salt. Set aside. 

With paddle attachment cream together 2.5 sticks unsalted butter (room temp), 1 cup plus 2 tablespoons granulated sugar, & 1.25 cups light brown sugar until light and fluffy – approximately 5 minutes. 

Reduce speed and add 2 eggs & 2 teaspoons of vanilla extract. 

Slowly add dry ingredients and mix until combined. Fold in your chips. 

Refrigerate for 24-36 hours – DO NOT SKIP THIS STEP. 

When ready, drop by the spoonful and bake at 350 for 10-12 minutes – Cool on a wire rack. 

You will be the hit of the bake sale, the cookie swap, & the neighborhood Christmas party. You are welcome!🍪

Adapted From: I Am Baker

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