Be sure to follow the directions exactly. If you have a scale, use it to measure the flour and sugar. You can substitute Butterfinger bits for the chocolate chip cookies.
8 1/2 ounces all purpose flour (2 cups)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 1/2 sticks unsalted butter, room temperature
10 ounces light brown sugar (1 1/4 cups packed)
8 ounces granulated sugar (1 cup, plus 3 tablespoons)
2 large eggs
2 teaspoons vanilla extract
15 oz chocolate chips or chopped chocolate (1.5 bags) - if making ice cream sandwiches, you will need two bags of chips. Put 15 oz. in the cookies, and save 5 oz. for rolling the edges of the sandwiches.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate chips with rubber spatula.
- Refrigerate dough for two hours.
- When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper (I used Silpats) and scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes. You can get six cookies on a sheet.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
These cookies make great ice cream sandwiches. Just freeze your cookies, scoop a large scoop of slightly softened vanilla ice cream and squish it between two frozen cookies, smooth out the ice cream, and roll in mini chocolate chips or butter finger bits, depending on which ones you used in your cookies.
Recipe Source - Amanda's Cookin