Bakery Style Chocolate Chip Cookies

Brianna is the queen of cookies at our house, she loves to get in the kitchen and mix up a batch of delicious cookie dough and try new flavors, she also does a lot of chasing us because we stole the mixing bowl... but that's beside the point. These chocolate chip cookies are AMAZING! Seriously I think they are my favorite chocolate chip cookies ever! 

Ingredients:

1 Cup salted room temperature butter
1 ½ Cups of raw sugar
2 Large free range room temperature eggs
2 Teaspoon pure vanilla extract
2½ Cups organic all-purpose flour
1 Teaspoon baking soda
¼ Teaspoon aluminum free baking powder
1 Teaspoon sea salt
2 Cups organic chocolate chips

Instructions:

In a medium bowl, mix dry ingredients (flour, baking soda, baking powder, and salt) set aside. In a standup mixer with a paddle attachment, cream together butter and sugar for 2 minutes. Add vanilla and eggs one at a time and mix, scraping the sides of the bowl when necessary. Mix until smooth. With the mixer on low-speed, slowly add the bowl of dry ingredients (don't over mix the dough, just enough to combine). Mix in chocolate chips with a spoon. Chill in the refrigerator for a few minutes. The chilled dough turns out better when baked. You can refrigerate overnight or freeze them if you want to bake later. Preheat oven to 375 degrees when you are ready to bake and line a baking sheet with parchment paper or a baking mat. Place 6 chilled cookie dough balls on a baking sheet and bake for 9-12 minutes (baking time will depend on oven) until edges are golden and the center is light in color. Let cool for 5 minutes on baking sheet then transfer to cooling rack. Makes 18-20

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