Bake up a batch of these buttery rich giant cookies as a sweet surprise.
| 4 1/4 |
|
cups all-purpose flour |
2
1 |
|
teaspoons salt
teaspoon baking powder |
| 1 |
|
teaspoon baking soda |
| 1 1/2 |
|
cups LAND O LAKES® Butter, softened |
| 1 1/4 |
|
cups sugar |
| 1 1/4 |
|
cups firmly packed brown sugar |
| 2 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
tablespoon vanilla |
| 1 |
|
(12-ounce) package (2 cups) real semi-sweet chocolate chunks or chocolate chips |
Heat oven to 375°F. Combine flour, salt, baking powder and baking soda in medium bowl; set aside.
Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks.
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 minute on cookie sheet; remove to cooling rack.
Recipe Tip
It is important to measure the flour properly when cookie baking. Here are our suggestions for measuring flour: Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so.
Recipe Tip
For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown. 4 dozen cookies.
