What cookie dough does Paula Deen use?

(yield: 3 dozen)

_Cookie dough:_

- 1 cup butter, softened

- 3/4 cups granulated sugar

- 1/2 cup brown sugar, packed

- 2 large eggs

- 1 teaspoon vanilla extract

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1 teaspoon salt

- 2 cups (12 ounces) semisweet chocolate chips

_Instructions:_

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar together on medium speed until creamy, for 2 to 3 minutes, making sure to scrape the bottom and sides of the bowl as needed to combine completely.

2. Add the eggs one at a time, then beat in the vanilla extract until combined.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips.

4. If not baking immediately, cover the dough with plastic wrap and chill in the refrigerator for up to 24 hours.

5. Preheat oven to 375 degrees F.

6. Using a measuring tablespoon or small cookie scoop, drop the dough by level tablespoonfuls onto parchment paper-lined baking sheets. Space the cookies about 2 inches apart.

7. Bake in the preheated oven until the edges are just golden and the tops are set and do not appear wet when touched, for about 10 minutes (baking time may vary depending on your oven).

8. Transfer to wire racks to cool. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.