Sweet Martha's Chocolate Chip Cookies Recipe

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Once a year just isn't often enough for these amazing chocolate chip cookies! Now you can make them any time of year. The great part is you can keep the dough in the fridge for a couple days and bake them up hot and fresh, just like the fair.

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Servings:

Ingredients

2 cups cake flour minus 2 tablespoons
1 2/3 cups flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups brown sugar, packed
1 cup white sugar plus 2 tablespoons
1 egg
2 egg yolks
2 teaspoons vanilla
3 cups chocolate chips

Directions

PREP

15 mins

COOK

8 mins

In a large mixing bowl, sift all dry ingredients together.

In a separate mixing bowl, cream butter and sugars together until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla and mix until incorporated.

Combine dry and wet ingredients. Don't over mix.

Add chocolate chips.

Cover with plastic wrap and allow to sit in the fridge overnight or up to 3 days.

When ready to bake, preheat oven to 350 degrees F.

To get the cookies just the right size, use a standard cookie scooper, then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8-10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.

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