• 2 1/4 Cup AP Flour
• 1Cup White Sugar
• 1 Cup Light Brown Sugar
• 2 Eggs at room temperature
• 1 Cup Butter at room temperature
• 1 1/2 Teaspoon Baking Powder
• A Pinch of Salt
• 1 TSP Vanilla Extract (I only use “Pure” Extracts in all my recipes, except on very rare occasions!) • 1 TSP
Almond Extract
• Chocolate Chips of your choice, I prefer the Nestle tiny semi-sweet chocolate chips but feel free to use your personal
favorite or even experiment.
Note: other "chip" replacements that I have tested (and been approved by cookie lovers) are; "Andy's" Mint
chunks
White Chocolate chips
Sliced Almonds
Macadamia Nuts
Cranberries
And the list goes on…
Combine all dry ingredients, white sugar, flour, baking powder, and salt in one bowl. Whisk together, making sure everything is combined.
In a larger bowl, combine eggs, butter, brown sugar, and extracts. With a stand mixer or hand mixer on med speed mix all “wet” ingredients till combined well. (Don’t over do it, it will melt your butter, which is not cool!)
Once “wet” ingredients are combined , still on med speed, start adding in your “Dry” ingredients but scooping ½ cup at a time, letting “wet” and “dry” ingredients to mix well between each scoop.
On a cookie sheet lined with Parchment paper, scoop a 1-2 tbsp of cookie dough 2' inches apart.
Bake for 10-14 minutes, or till golden brown.
Let cookies rest to cool, once cooled transfer to a container that has a tight fitting lid for storage.
(if you like thicker “cake” like cookies use more flour, you want the dough to be thick enough to mold into balls, but molding is not necessary.)
I have had requests for these cookies by everyone who has eaten them since I first started making them.
And an added bonus, this cookie dough is very versatile, hints the name (Flexible)Chocolate Chip Cookies. This cookie dough makes it very easy to use for any event or holiday occasion with countless of verities and variations. .
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