This recipe is from the Tri-City Herald. I don’t know the exact date it was published and a google search turned up nothing.
Original Recipe calls for Jumbo cookies, but I prefer 2 1/2 inch cookies
3 1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla
12 ounce package semisweet chocolate chips
Heat oven to 375.
In medium bowl, combine flour, cake flour, baking soda, baking powder, set aside.
In large mixer bowl, combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Add eggs and vanilla. Continue beating; scraping bowl often, until well mixed (1 minute). Reduce speed to low, continue beating, gradually adding flour until well mixed, 2 to 3 minutes. By hand stir in chocolate chips.
For 2 1/2 inch cookies, drop by rounded tablespoons 2 inches apart onto cookie sheets. Bake for 10 minutes until light golden brown.
Recipe Adapted – NO SCRAPING AT ALL!
I have recently acquired the gadget of a lifetime for those who bake. It is a blade called the SideSwipe. There is another blade on the market called BeaterBlade but it doesn’t work as well as the SideSwipe. You don’t have to scrape the bowl with the SideSwipe. Making a cheesecake is a snap. Making these chocolate chip cookies took seconds as I didn’t have to stop, scrape and start numerous times. It truly is a miracle blade.
I have no financial connection with this company, but it is one of the best “gadgets” I have ever bought.