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