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Ingredients
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon tapioca starch (cornstarch)
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1/3 cup plus 2 1/2 tablespoons superfine sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 1/4 cups dark chocolate chips
Preparation
Step 1
1. Preheat oven to 350˚F.
2. In a mixing bowl whisk together flour, baking powder, tapioca stach, and salt. Set aside.
3. In a mixing bowl stir together (a hand mixer would be best if you have one) butter and both sugars. Mix until just combined, but not creamed together.
4. Add eggs and vanilla and continue to mix until just combined (mixture should look chunky and soupy at this point).
5. Add flour mixture and mix until fully incorporated and well blended.
6. Fold in the chocolate chips and place cookie dough in the refrigerator for 15 to 25 minutes, to chill and stiffen up.
7. Scoop 3 tablespoon sized balls onto a baking sheet lined with parchment, about 2 inches apart and bake for 14-16 minutes or until the edges begin to brown, but the tops are still light.
8. Allow cookies to cool for 5-7 minutes before serving.