Chocolate Chip Cookies

Ingredients: yields about 70 cookies (using a 1 1/2” scoop)

1 1/2 cups unsalted butter, softened

1 cup sugar

1 cup brown sugar, packed

1 Tbsp vanilla

2 eggs

3 3/4 cups flour

1 tsp kosher salt

2 tsp baking soda

2 cups semisweet chocolate chips

Cream butter, both sugars, and vanilla, making sure to scrape the sides and bottom of the bowl. Add eggs one at a time, beating until fully incorporated, again scraping the bowl to mix completely. In a separate bowl, whisk together flour, salt, and baking soda. Slowly add to the butter/sugar mixture until almost combined. Scrape the bowl yet again, add the chocolate chips and mix until just combined. Do not over mix.

Measure dough using a 1” scoop (a spoon works fine if you don’t have a scoop, but the scoop makes it quick and uniform). Place dough balls on a cookie sheet lined with parchment paper. Freeze dough for at least 15 minutes. You can stop here and store cookie dough balls in a ziplock bag to have on hand for a quick dessert or just sneak a treat and eat a dough ball here and there hehe

Preheat oven to 350F and line a cookie sheet with a silpat or parchment paper. Place dough balls on prepared sheet a couple inches apart (I usually fit a dozen cookies on my standard cookie sheet). Bake for 10-12 minutes or until the bottom edges are golden (the centers will still be soft and look slightly raw, it’s okay!). Remove from oven and let rest on cookie sheet for 2 minutes to finish baking, then place cookies on cooling rack.

This recipe is easily halved!

3/4 cups unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 Tbsp vanilla

1 egg

2 cups + 2 Tbsp flour

1 tsp baking soda

1/2 tsp kosher salt

1 cup semisweet chocolate chips

Recipe adapted from Katie’s mom.