The Perfect Chocolate Chip Cookies

cream completely or the cookies will be garbage

I remember when I started working on this recipe the first time I made them I went by a recipe I found from one of the flour brands. It’s not the current flour I used though. I’m not gonna gib they were horrible and tasted so bad. I absolutely did not like them and then I made another batch and I adjusted some things and then another batch the same. This went on and this coming year will make it two years until I finally figured it out. I checked out books that were on the science of baking. I did my research and that’s how I finally got this cookie recipe just right.

If you were up to my 10 year-old, the only way you would have access to this recipe is if you buy the cookbook that I’m working on. She says all the time mama why are you giving me recipes away for free? They’re so good. You

should just make them buy the cookbook but no, I think people should have access to good recipes and if when I finish the book you want to buy it then even better. I hope you enjoy these cookies in the process of learning to make chocolate chip cookies without all of the headaches.

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Chocolate Chip Cookies

-read the instructions and baking tips all yhebway through before you start

-2 sticks room temperature butter

-2/3 cup white sugar

-3/4 cup brown sugar

-2 lg room temp eggs

-2 tsp vanilla extract

- 2 cups all purpose flour

- 1/2 cup cake four (homemade or store bought both work)

- 1 tbsp corn starch

- 1 tsp baking powder

- 1 tsp salt (leave out if you use salted butter)

- 1 bag of frozen chocolate chips of choice more if you feeling extra

Instructions & Baking Tips :

- brown 1 stick of butter and cool it all the way down to room temperature if you want them brown butter.

-Cream together the butter and sugars it must be creamed completely or the cookies will be garbage

-cream the wets into the butter sugar mix before adding in the dry ingredients

-leave out the salt if you use salted butter

-   fold the dry into the wet ingredients until well combined (sift or don’t it’s about the same either way) if you have a high-powered blender in our using that just be mindful because of overbeat egg in any recipe is tragic

-fold in the chocolates cover and refrigerate for 30mins to 2 hours) they taste even better after 2 days in the fridge freeze until you want to bake

-Preheat your oven bf you start

Bake 350 for 11 minutes or longer depending on the size shape the if necessary it’s a stiff dough after the fridge

-I don’t use as much sugar as many people do because of the chocolate however, this is a forgiving recipe so if you like you can adjust it

-This is a stiffer dough once it sits in the fridge so you may want to shape your cookies and adjust the timing depending on how big you decide to make them when I do my larger cookies I bake them for up to 18 minutes, depending on the size.

Final Thoughts from the Kitchen

I hope this recipe helps someone else get the courage to bake a sweet treat that is full of flavor and none of the BS if you have any questions feel free to in the comments. If you decide to try the recipe, please do let me know how you like it.

Happy Making

NaQuita Lea