• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

CHOCOLATE COOKIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the brown and white sugar for 3 minutes on medium high speed.
• In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda and sea salt. Then, in a small bowl, mix in the chocolate chips with the 2 tablespoons of all-purpose flour. Set aside.
• Add the egg and vanilla extract to your butter/sugar preparation. Mix on low until combined (about 1 minute).
• Sprinkle the flour mixture. Mix on low until just combined. IMPORTANT: Do not over mix. Then, fold the chocolate chips/flour. Refrigerate your dough for 30 minutes.
  

ASSEMBLY

• Preheat oven to 350F/180C.
• Take the dough out of the refrigerator. Use a cookie scoop to scoop out the dough. NOTE: I have found that it works the best for getting same size cookies.
• Place each cookie dough directly on your Large Bonmat at least 2 inch | 6 cm apart from each other.
  

BAKE!

• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white.
• Once your Old-Fashioned Chocolate Chip Cookies are out of the oven ; tap your tray a couple times on your kitchen counter to create a ripple effect. Let them cool down completely on your baking sheet. Add more chocolate chips on top if you like. Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.