Updated: Sep 8, 2021
A friend challenged me today with the task of making them some "Top Shelf" chocolate chip cookies. Since I never back down from a challenge or the chance to be in the kitchen I was able to create these delicious melt in your mouth masterpieces.
1 Cup Swan's Cake Flour
1½ Cups Pillsbury All-purpose Flour
1 tsp Morton's Salt
1 tsp Arm & Hammer Baking Soda
8 oz Kerrygold Irish Butter softened
½ Cup C&H Dark Brown Sugar
½ Cup C&H Light Brown Sugar
½ Cup Domino Refined Sugar
1 tsp Watkin's Vanilla Extract
2 Farm Fresh Large Eggs (Brown eggs can be substituted)
Sift all dry ingredients together in a bowl twice.
Cream together butter and sugars.
Mix vanilla and eggs into butter mixture.
Slowly add dry ingredients and mix thoroughly.
Add chips, mix again
Use a cookie scoop or drop 1½ tablespoons balls of dough onto prepared cookie sheets.
Bake in an oven preheated to 350° for 11-13 minutes.
Remove, cool, and enjoy.