Ingredients:
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 14 tablespoons unsalted butter (room temp)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips (I use semi-sweet)
Directions:
- Preheat oven to 350
- Whisk together flour, baking soda and salt in a small bowl and then set aside.
- In a mixer (or with a whisk) beat room temp butter with both sugars until soft and fluffy.
- On low speed add eggs one at a time along with vanilla extract and mix until smooth.
- Gently fold in flour and chocolate chips.
- Scoop about a tablespoon (depending on how big you want them) and place onto a parchment lined baking sheet leaving space between them.
- Bake for 10-12 minutes or until cookies are golden around the edges.
- Let them sit for a 5 minutes (the wait will be worth it)
- Best enjoyed warm, preferably with a little lipstick smudge on your glass of milk.
Tips:
- I place my cookie dough in the fridge for 30 min-1 hr before I staring scooping them into balls.
- Store in air tight container after they are almost completely cool to keep them soft.
- Make sure butter is room temp, take out 30 min-1 hr before starting to bake.
- You can use any chocolate chips but I use semi-sweet or sometimes a mixture of semi-sweet and milk chocolate.
- Make sure you are folding your chocolate chips into the dough with a spatula and not a mixer to avoid crushing them up.
