Rich Chocolate Chip Cookies

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Rich Chocolate Chip Cookies

These chocolate chip cookies have a delicious “fudgy” texture!

I had a thought that just wouldn’t get out of my head: how would replacing some of the regular sugar with powdered sugar turn out for a chocolate chip cookie? Seeing as I had the ingredients on hand, I thought I would try it out.
     I didn’t want to replace ALL of the sugar with powdered sugar, so I replaced half of it. I used light brown sugar, as well as the powdered sugar
     I was a little heavy-handed with the chocolate chips, but I had a weird amount left in a bag, so I wanted to use them all. I don’t think that’s a bad thing though.
     These cookies turned out with almost a “fudgy” texture like a brownie, but without it being a chocolate-based dough! It was subtle, but that subtlety made these worth the experiment.                  These cookies have a rich flavor that seems to get even better over time, so I suggest waiting until they are cooled to try them. This is another recipe that I will be revisiting often. 


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  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper
  3. Whisk together flour, baking soda, baking powder and salt; set aside.
  4. Cream together butter, brown sugar and powdered sugar until light and fluffy
  5. Add egg and vanilla, beating until combined.
  6. Stir in flour mixture and chocolate chips.
  7. Drop the dough by heaping tablespoons onto the prepared cookie sheet
  8. Bake for 10-12 minutes.
  9. Allow to cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely. Makes 12 cookies.

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