"Top Shelf" Chocolate Chip Cookies

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.

INGREDIENTS

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)

DIRECTIONS

1. Sift all dry ingredients together in a bowl twice.

2. Cream together butter and sugars.

3. Mix vanilla and eggs into butter mixture.

4. Slowly add dry ingredients and mix thoroughly.

5. Add chips, mix again

6. Use a cookie scoop or drop 1½ tablespoons balls of dough onto prepared cookie sheets.

7. Bake in an oven preheated to 350° for 11-13 minutes.

8. Remove, cool, and enjoy.