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Felix K’s Chocolate Chip Cookies
Felix K’s Chocolate Chip Cookies Recipe Type : Cookie Author: Michele Phillips, BaconFatte.com Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 24 - 28 Felix K’s Chocolate Chip Cookies are crunchy outside and chewy in the middle with a divine “buttered chocolate” finish. They’re bakery quality, will serve a crowd, and definitely cure all your chocolate chip cookie cravings!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 - 28
Ingredients
- 3½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 scant teaspoon fine sea salt
- 1 cup salted butter - at room temperature
- 2 cups brown sugar - lightly packed
- 6 tablespoons granulated sugar
- 2 eggs - at room temperature
- 4 teaspoons good quality vanilla extract
- 2 cups chocolate chips a 12-ounce bag
Instructions
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Preheat oven to 300 degrees F.
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Line 2 – 4 standard cookie sheets* with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, add the butter, brown sugar, and granulated sugar, and beat with a hand mixer until creamy.
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Add one egg, and beat until completely combined with butter mixture. Add the second egg and the vanilla, and beat until completely combined.
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Add the flour mixture to the butter and egg mixture, and beat just until incorporated. Using a spatula, fold the chocolate chips into the dough just until evenly incorporated throughout the dough.
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Measure out 24 – 28, 3-tablespoon-sized* cookie dough balls. Place onto prepared baking sheets, and flatten cookie dough balls to about 1/4-inch (about the thickness of the chocolate chips).
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Bake 14 to 17 minutes – just until edges become light golden brown and centers have just set. When done, remove cookies from oven and allow to cool on the baking sheets for 10 – 15 minutes. Then, using a spatula, transfer cookies to racks to cool completely.
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Store in a covered container for up to 5 days. Freeze in freezer-safe container for up to 30 days.
Recipe Notes
*COOKIE SHEETS: I used 4, 10x13” cookie sheets and put 6 – 8 cookies on each.
*QUANTITIES: The original recipe indicates that the recipe makes 24, 3-tablespoon sized cookie dough balls. I used a 1 Tablespoon-sized cookie scoop, and ended up with 4 additional cookies – a total of 28. *COOKIE SIZE: For “standard” sized cookies, make 2 tablespoon-sized cookie dough balls for a total of 36 – 38 cookies.
*BAKING TIME: As with all cookies, watch carefully and remove them from the oven before they look “done” so the centers remain chewy.
*The original source for this recipe can no longer be found, but it is currently listed on Allrecipes.