Especially hard to resist when warm, this version of chocolate chip cookies has crispy edges and a chewy center. 

Yield: 5 dozen 2 inch cookies


2 cups unsifted all-purpose flour 

1 teaspoon baking powder

3/4 cup (1 1/2 sticks) unsalted butter, softened 

1 cup firmly packed brown sugar

3/4 cup granulated sugar 

1 teaspoon salt 

2 large eggs 

1 teaspoon vanilla extract 

2 cups (12 ounces) Guittard Akoma Extra Semisweet Chocolate Chips 


Preheat oven to 375. Line cookie sheets with parchment. 

In a small bowl, combine flour and baking powder. Set aside. 

In a large bowl, cream butter, sugars and salt until light. Beat in eggs and vanilla until smooth. Mix in flour just until combined; stir in chips. 

Drop by well-rounded teaspoonfuls onto lined cookie sheets, allowing 2 inches between cookies. Bake 10-12 minutes or until golden brown around edges. Cool on baking sheet several minutes before transferring to racks to cook completely. Store in airtight container.