Preheat oven to 375 degrees. Stir together all-purpose and cake flours, baking powder, cornstarch, and salt; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 17
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
360 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 50mg
- Sodium: 230mg
- Total Carbohydrates: 50g
- Protein: 4g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%