Bakery size Chocolate chip cookies

Name: Bakery size Chocolate chip cookies
Total time: 1200 s
Yield: 5-6 servings
Cuisine: Pakistani
Ingredients: 4 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups Butter, softened; 1 1/4 cups sugar; 1 1/4 cups firmly packed brown sugar; 2 Eggs; 1 tablespoon vanilla; 1 (12 ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips/or mini chips

Saadia Ehtasham @saadiyaehtasham

#ILOVECHOCLATE

Saadia Ehtasham @saadiyaehtasham

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Ingredients

15-20mins

5-6 servings

4 1/4 cupsall-purpose flour
1 teaspoonbaking powder
1 teaspoonbaking soda
1 teaspoonsalt
1 1/2 cupsButter, softened
1 1/4 cupssugar
1 1/4 cupsfirmly packed brown sugar
2Eggs
1 tablespoonvanilla
1 (12 ounce)package (2 cups) real semi-sweet chocolate chunks or chocolate chips/or mini chips

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Steps

15-20mins

1

Heat oven to 375°F
2

Combine flour, baking powder, baking soda and salt in medium bowl; set aside
3

Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.
4

Knead dough and cut by 1/4 cup size, 2 inches apart, onto ungreased cookie sheets
5

Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack