- Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 225g unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 tbsp. pure vanilla extract
- 3 large eggs
- 2 cups milk chocolate chips
Method:
Preheat oven to 350F/180 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. 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. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
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