Perfect Chocolate Chip Cookies


On my quest to find a recipe for the best chocolate chip cookies, I soon discovered that many..many people have done the same thing. This recipe from A Tender Crumb looked promising so I made it (with a few adaptions) and it truly was delicioso!!

      Makes a baker’s dozen large 5-inch cookies or 4 dozen 2-inch cookies


2 sticks (1 cup) butter. (I only had 1 stick, so I substituted the other with 1/4 cup melted coconut oil & 1/4 cup applesauce).
3/4 cup granulated sugar
1 cup packed light-brown sugar
2 large eggs
1.5 cups plus 2 tablespoons whole wheat pastry flour (just use reg. if you don’t have pastry)
1.5 cups all purpose flour
1.5 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp pure vanilla extract
1 package chocolate chips. or even better…2 cups bittersweet baker’s chocolate, coarsely chopped


– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
– Add eggs, one at a time, mixing well after each addition.
– Reduce speed to low and add both flours, baking powder, baking soda, vanilla; mix until just combined. Mix in chocolate.
– Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
– Bake until lightly browned, but still soft, about 16 minutes for larger cookies and about 10-12 minutes for smaller cookies (depending on how chewy you prefer).
– Cool slightly on baking sheets before transferring to a wire rack to cool completely.


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