The Best Chocolate Chip Cookies (Makes 5 Dozen Cookies)

Prep Time: 5 mins Cook Time: 12 mins

nut free

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 tsp baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups semi sweet chocolate chunks

Preparation

1. Preheat oven to 375 F.

2. Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.

3. Add the eggs one at a time and vanilla extract and mix for 1 minute.

4. Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.

5. Mix until combined then fold in the chocolate chunks and stir.*

6. Using a 2 tbsp ice cream scooper or 2 tbsp measure, scoop dough onto a Silpat or parchment lined baking sheet.**

7. Bake for 12 minutes.

8. When cookies come out of the oven give them a big slap on your counter to remove any air bubbles if you prefer a flatter, crispier cookie. Allow cookies to cool on the baking sheet for 2 minutes then remove and place on a cooling rack.

9. Serve.

* For cookies with a softer center, refrigerate dough for 1 hour or freeze for 30 minutes before making cookie dough balls on baking sheets. 

* *To freeze, place the cookie dough on a baking sheet and freeze the balls for an hour or so. Place the balls in labeled Ziploc bags, label with the date and freeze for up to 3 months. Bake as directed adding an extra minute to the cooking time.