S'sK Chocolate Chip Cookies (2nd Version)

*A Sebastian's Kitchen Original Recipe

This is my second version of my chocolate chip cookie recipe. I've changed a few things since my other version. Here's just a quick list of what I changed.

Removed whole wheat flour and adjusted all purpose flour
Adjusted white sugar and brown sugar

With this recipe, you'll need two bowls. A dry bowl for your dry ingredients (except sugars), and a wet bowl. You'll combine the dry bowl into the wet bowl at the end.

 

S'sK Chocolate Chip Cookies

Ingredients:
1 cup salted butter, softened to room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 ¼ cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 10 oz bag Ghirardelli dark chocolate chips

1.    Beat butter with a mixer until white and creamy.
2.    Add white sugar and brown sugar to butter bowl.
3.    Add eggs and vanilla extract; continue to beat until fluffy. Set aside.

4.    In a separate bowl add all-purpose flour, baking powder, baking soda, and salt. Mix well with a fork.

5.    Add dry bowl ingredients to wet bowl - mixing with a fork until dough forms.

6.    Add chocolate chips to the dough and fold them in with a fork or spatula gently.

7.    Line a baking sheet with parchment paper.
8.    Preheat oven to 350 degrees F.
9.    Spoon dough on to parchment paper and flatten dough with hand.

10.    Bake at 350 degrees for 8-10 minutes or until lightly golden on top. (Time depends on how big/thick you make your cookies.