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Sunday, October 10, 2010

The Best Chocolate Chip Cookie Recipe EVER!

I have been looking for a really good chocolate chip cookie recipe for a while, like the ones that you buy from subway, and I find the recipe here at Alices website   http://www.savorysweetlife.com/ they are so delicous you gota try em.



Alice’s Chocolate Chip CookiesMakes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop
INGREDIENTS:
1 cup (2 sticks)  salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie.  If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips  *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up.  You’ll need about 1 1/2 bags.
DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.  The cookie batter should be somewhat thick.  Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.  Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.  Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
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