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Ingredients
- 1 Cup Cold Unsalted Butter (Cubed)
- 1 Cup light brown sugar
- 3/4 Cup granulated sugar
- 1 1/2 teaspoons salt
- 2 eggs
- 1 tablespoon Madagascar vanilla extract
- 16 ounces all-purpose bleached flour (just over 3 cups)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 cups high quality semi-sweet chocolate chips
Details
Servings 20
Cooking time 20mins
Adapted from topsecretrecipes.com
Preparation
Step 1
1. Combine butter with sugars and salt in a large bowl using the paddle of an electric mixer on high speed until consistency of peanut butter.
2. Add eggs and vanilla and mix well.
3. In a separate large bowl combine flour with baking soda and baking powder. Pour this dry mix into the wet stuff and mix just until combined. Mix in chocolate chips.
4. Use an ice cream scoop to scoop out 1/4 cup portions e inches apart on a parchment paper-loned cookie sheet.
5. Place a 2 1/2-inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that is molded into a circle around the inside edge of the can. Place the dough into your freezer for 30 to 40 minutes.
6. Preheat a convection over to 275 degrees (or a conventional oven to 300 degrees).
7. When you are ready to make the cookes, flip over each of the frozen dough pucks onto the parchment paper-lined baking sheet and bake (use top rack for conventional oven) for 20 to 22 minutes or just until a couple of the cookies show slight browning around the edges. Rotate cookies halfway through cooking time.
8. Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking. Allow cookies to cool for 5 to 10 minutes before handling.
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