Servings 88 mini cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup mini chocolate chips
- Sea salt, for topping (optional)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the mini chocolate chips.
- Scoop out 1-Tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 8 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Notes
- To ensure your cookies are soft and chewy, rather than crispy, underbake them so that you remove them from the oven when the centers are barely set.
- To prevent the cookies from spreading (and if you are in a particularly warm climate), refrigerate or freeze the scooped-out cookie dough balls for 5 to 10 minutes before baking.
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