Chocolate Chip Cookies

Here’s my latest favorite for chocolate chip cookies.  I was inspired by the “chewy” and “crispy” recipes in The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook
.  Yum!

2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups firmly packed brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips

1.  Preheat oven to 375 degrees.  Line baking sheet with parchment paper.

2. Sift flour, baking powder, baking soda, salt, and cinnamon in a medium bowl or onto waxed paper; set aside.

3. Cream butter and brown sugar in a large bowl.  Add egg and vanilla extract.  Beat, scraping bowl often, until well mixed.

4. Add half of flour mixture.  Beat at low speed until just combined.  Add remaining flour and repeat.  Stir in chocolate chips.

5. Using a large cookie scoop or 1/4 cup measuring cup, drop dough onto parchment lined cookie sheet, about 3 inches apart.  Bake for 12-15 minutes, until light golden brown.  Remove from oven and let cookies rest on the sheet for 2-3 minutes.  Transfer cookies to cooling rack.

(I used my new mixing beater to make these today – it worked great!  It really does scrape the sides as it mixes.  Pick the beater that matches your KitchenAid model.  BeaterBlade for KitchenAid Tilt-Head & Bowl-Lift Mixers
)