Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips (2 cups)
Notes
Peter made these, and they came out really good!
Directions
- Preheat oven and prep baking sheets:
- Preheat oven to 350°F with racks in the upper and lower third positions. Line baking sheets with parchment paper.
- Combine flour with baking soda:
- In a small bowl, whisk together flour and baking soda; set aside.
- Beat butter and sugars:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add salt, vanilla, and eggs:
- Add salt, vanilla, and eggs; mix to combine. Reduce speed to low.
- Add flour mixture gradually:
- Gradually add flour mixture, mixing until just combined.
- Mix in chips:
- Mix in chocolate chips.
- Portion cookies onto baking sheets:
- Using a tablespoon measure or a small ice-cream scoop, drop heaping portions of dough about 2 inches apart onto prepared baking sheets.
- For uniform cookies, we like to use a small ice-cream scoop to evenly portion the dough.
- Bake cookies:
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.
- Cool and store:
- Transfer cookies to a wire rack and let cool completely.