I spent years trying to bake a cookie that was both soft and chewy, not too sweet, and with the perfect chocolate chips. This is the all time favorite of customers who order cookies from us, and our family favorite as well. I use cacao chips rather than chocolate chips for the sake of flavor and texture, but chocolate chips will work if you can't find cacao.
- Preheat oven to 350 degrees.
- In a mixer, combine butter, sugars, eggs, and vanilla and beat until fluffy.
- Add baking powder, baking soda, and salt. Add six cups of flour, one at a time, until all mixed in. Reserve one cup. (I have used 100% white wheat and had good results, but 100% red wheat is too heavy, thus the white flour recommended.)
- Mix in 3 cups of cacao chips. Then slowly add the last cup of flour. (When the dough is stiff enough that you can hear the chips just beginning to falling out of the dough and rattle in the mixer, then you have added enough flour. Depending on the type of flour you may need a little less, or a little more, than 7 cups. )
- Shape the dough into balls about the size of a golf ball. Place on ungreased baking sheet. Bake for 10 - 12 minutes until the surface just begins to crack, but the cookies have not browned at all. Less is better than more when it comes to baking time for cookies.
- Remove from oven and let cool on the pan for about 5 minutes. Gently lift with spatula and place on flat surface to cool to room temperature before storing. Store in air-tight container. Good for a week.