Preheat oven to 375 degrees. Stir together all-purpose and cake flours, baking powder, cornstarch, and salt; set aside.
Part of the reason these chocolate chip cookies are so soft and cakey is the sheer size of them! Drop 1/4 cup portions of dough onto your baking sheet, then refrigerate for 30 minutes before baking.
Servings and Ingredients
|1 ½ c.||Hy-Vee all-purpose flour|
|1 ½ c.||cake flour|
|2 tsp.||Hy-Vee baking powder|
|1 tsp.||Hy-Vee cornstarch|
|½ tsp.||Hy-Vee salt|
|1 c.||Hy-Vee salted butter, cold, cut-up|
|1 c.||Hy-Vee brown sugar, packed|
|½ c.||Hy-Vee granulated sugar|
|2||Hy-Vee large eggs|
|1 tbsp.||Hy-Vee vanilla extract|
|1||(12-oz.) pkg. Hy-Vee semisweet chocolate chips|
Things To Grab
- Large bowl
- Large mixing bowl
- Electric mixer
- Large, heavy, rimmed baking pan
Beat butter in a large mixing bowl with an electric mixer on medium for 30 seconds. Add brown sugar and granulated sugar. Beat on medium for 1 minute more. Add eggs and vanilla; beat on medium for 1 minute more. Add eggs and vanilla; beat until combined. Gradually add flour mixture and beat until combined. Stir in chocolate chips.
Form 1/4-cup portions of dough into balls and place 2-inches apart on a large, heavy, rimmed baking pan. Refrigerate for 30 minutes. Bake for 12 to 13 minutes or until golden brown on top. Cool cookies on a wire rack.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 50mg
- Sodium: 230mg
- Total Carbohydrates: 50g
- Protein: 4g
Hy-Vee Seasons October 2020