Makena's Famous SLAM Chocolate Chip Cookies
Chewy, melt-in-your-mouth sweet and salty cookies with a crunchy outer shell
Equipment
- 1 mixing bowl
- stand mixer or hand mixer and an additional bowl
- small scooper
- whisk
Ingredients
- 2 C Flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1 Tsp sea salt
- 1 C brown sugar
- 1 C (white granulated) sugar
- 1 Stick salted butter (the best butter you have) softened
- 2 tsp vanilla extract
- 2 eggs
- 1 C semi-sweet chocolate chips or a crushed Hershey's bar
Instructions
- Line 2 cookie sheets with parchment paper. Then, in your mixing bowl, whisk the flour, baking powder, baking soda, and salt together.
- In another bowl or stand mixer, blend softened butter, brown sugar, regular sugar, eggs, and vanilla.
- While blending the wet ingredients, slowly add the dry ingredients, adding a little at a time. When ingredients are fully incorporated, fold in chocolate chips.
- With a small scooper, make the same size ball of dough. Set at least 2 inches apart and preheat the oven to 350. At this point, you can refrigerate for at least 10 minutes while the oven is preheating. This helps the butter melt perfectly into the flour and sugar.
- Cook for 12-15 minutes. They will look white and undercooked initially. When you take your cookie sheet out of the oven with the oven mitt, slam them on the counter at least once. Watch them deflate. Slide the parchment paper onto a cooling rack and let cool for 10 minutes. For a crispier edge, cook at 375 for 12 minutes and brown SLIGHTLY. Let rest for 5-10 minutes. Eat fresh and with a tall glass of milk.