Sunday, June 3, 2018

Cliff's Chocolate Chip Cookies

Yum
Guess what?! I have a new cookie recipe for you! I really was in a cookie slump and needed a new cookie. I finally found one we were both enjoying, and kept tinkering away with it until we were satisfied.  We just can't get enough of these cookies.


I really didn't know what to call these cookies to distinguish them from other chocolate chip cookies. So, I asked my husband what he would call them. He was really helpful, and gave me "Ooops, I Gained Ten Pounds Cookie", and "Gimme More". 


While this was not helpful at all... That is how good these are and how much we are loving them! Since he wasn't helpful, but loves these cookies the most, I am naming them after him. These are super soft, and the balance of chocolate chips to cookie is perfect. And if you follow my lead and top them with some sea salt, you will be sooo happy!


Cliff's Chocolate Chip Cookies

3 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon plus 1 teaspoon cornstarch
1 teaspoon salt
1 cup butter, softened
1/2 cup dark brown sugar
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoon vanilla
2 cups semi-sweet chocolate chips
Sea Salt, optional

In medium bowl, combine flour, baking powder, baking soda, corn starch, and salt.

In large mixing bowl, cream the butter and sugars until fluffy, about 4-5 minutes. Add eggs and vanilla, beat to combine. Add dry ingredients to butter mixture mixing until ingredients completely combined. Add  chocolate chips, stir by hand until evenly distributed.


Cover dough and refrigerate overnight, or at least 4 hours. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop, drop dough onto baking sheets, 2 to 3 inches apart.  Sprinkle with sea salt (optional, but recommended) Bake for 11-12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.

Enjoy!!

Adapted from: Baked by Rachel

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