Ingredients
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1 cup butter, unsalted and softened (1/2 brick)
3/4 cup sugar (I use Splenda, and usually slightly less sugar)
3/4 cup brown sugar (again, Splenda and about half)
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 (12 ounce) package semi-sweet chocolate chips
Preparation
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Preheat oven to 350F.
Grease cookie sheet (I don't do that, I just use parchment paper).
Cream butter until light and fluffy.
Slowly add sugars, continuing to cream until smooth and light.
Beat in eggs, one at a time, and then beat in vanilla.
In another bowl, stir together flour, baking powder, cornstarch and salt.
Add to creamed mixture and slowly beat until flour just disappears.
Stir in chips (you can also add 3/4 cup nuts at this stage if you like).
Drop by generous tablespoonfuls, about 2 inches apart, on prepared sheets and bake 10 to 15 min, just until edges are golden.
Cool on sheet 1 min, then transfer to racks to cool.
The dough can be chilled for about 1/2 hour, then shaped into a log, wrapped in plastic, and stored in refrigerator (or frozen), Cut into 1/2 inch slices and bake as per above. Depending how cold or frozen they are, they might keep the \"sliced\" shape, for a more natural look, I usually slice them all, then give them a quick roll in my palms and squish to flatten, then use the tips of my fingers to make some indents so it doesn't look so perfect.
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