Ingredients
Method
- Preheat oven to 350°.
- In the bowl of a stand mixer, fitted with the paddle attachment, (or using a hand mixer) combine butter, brown sugar, and white sugar on medium speed until fully combined & light & fluffy.*
- Next, add the eggs one at a time, making sure to mix on low until fully combined. Then, add the vanilla extract. Make sure to scrape down the sides of the bowl to ensure all ingredients are combined.
- In a separate bowl, combine flour, baking soda and salt.
- Slowly add the flour mixture to the butter and sugar mixture, mixing on low speed until just combined. Make sure to not over-mix the dough, because this will result in tough cookies.
- Once the dough has come together, add the chocolate chips and mix, using a rubber spatula, until just combined.
- Scoop out the cookies onto a parchment or silicon mat lined baking sheet. I use a medium sized cookie scoop which results in 3" cookies. You can go bigger or smaller, just make sure to adjust the baking time so you don't over-bake or under-bake your cookies! If adding more chocolate to the top, do so at this point. Place the baking sheet in the fridge & chill the cookies for at least 30 minutes, but up to 2 hours, before baking.**
- Bake cookies for 10-12 minutes, then let cool on the baking sheet for 10 minutes before enjoying.
Video
Notes
*This recipe can be made using a regular whisk, it will just take some extra elbow grease.
**If your fridge is not big enough to store the baking sheets, you can scoop the cookies onto a plate to chill the dough, then transfer the chilled dough onto baking sheets when it's time to bake.