Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- In a medium bowl, sift together the flour, baking soda and salt. Slowly add the mixture to the wet ingredients and mix just until combined then beat in the chocolate chips.
- Using a small ice cream scoop or two spoons, scoop 2-tablespoon portions of the dough onto the lined baking sheets, spacing the mounds at least 2 inches apart.
- Bake until the cookies are just set in the centers and slightly crispy around the edges, 12 to 15 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a rack to cool completely.
- ★ Did you make this recipe? Don't forget to give it a star rating below!