Susan's Chocolate Chip Cookies
- 2 eggs, beaten
- ¾ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 to 3 tsp ground vanilla
- 6 tsp vanilla extract
- 1 1/3 cups butter, softened
- 2 cups sugar (use any combo of white and brown sugar that you like)
- 3 ¼ cups flour
- 12 to 16 oz bittersweet double chocolate chocolate chips* trigger release ice cream scoop
- Preheat oven to 375′.
- Line 2 cookie sheets with parchment paper.
- In a large mixing bowl beat 2 eggs.
- Mix in 3/4 tsp salt, 1 tsp baking powder, and 1 tsp baking soda.
- Mix in 2 to 3 tsp ground vanilla, and 6 tsp vanilla extract.
- Mix in 1 1/3 cup softened butter.
- Mix in 2 cups of sugar and combine until creamy.
- Mix in 3 1/4 cups flour, one cup at a time, combining until creamy.
- Add in chocolate chips and combine until equally distributed in batter.
- Use a trigger release ice cream scoop (disher) to drop dough onto cookie sheets lined with parchment paper. To keep cookie size even, draw the flat side of a dinner knife across the top of the ice cream scoop to remove excess dough.
- Leave 2″ to 3″ of spread space between cookies.
- Bake at 375′ for 15 minutes, or until light golden brown.
- Cool 5 to 10 minutes before serving.
Notes: I buy ground vanilla beans on Amazon. The Papua ground beans are vanilla tahitensis, which is fruitier and flowerier. The Madagascar beans are vanilla planifolia and have the earthier, deeper taste and smell familiar to Americans. I think ground beans create a difference in flavor and the brown specks add visual interest. Trigger release ice cream scoops / dishers make it so much easier to work with dough and create standard size cookies. I like the ones with the thumb trigger lever attached on the side because they don’t make my hand cramp. I hope your family enjoys these cookies as much as mine does.