Fluffy Cakey Chocolate Chip Cookies (3rd Version)

Fluffy Cakey Chocolate Chip Cookies
*A Sebastian's Kitchen Original Recipe

This is a large party batch of cookies. If you don't feel like baking the entire dough batch, roll into balls and freeze the rest of the unbaked cookie dough. You can bake them later.

*Use SACO Cocoa Powder for half of the batch to make marble cookies (half cocoa, half plain).

S'sK Chocolate Chip Cookies

Ingredients:
2 cup salted butter, softened to room temperature
2 cup white sugar
2 cup brown sugar
6 eggs
4 teaspoons vanilla extract
6 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 10 oz bags 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.

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.