We all know and love the classic chocolate chip cookies, but these ones, in my opinion, are superior to the rest.
Chocolate Chip Cookies
Prep time: 15 minutes
Cook time: under 30 minutes
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Cool time: 1 hour
Ingredients
- 2 ½ cups all-purpose flour
- 1 heaping teaspoon baking soda
- ½ teaspoon sea salt
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips (or however much you want)
Directions
- Position a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy (2-3 minutes). Add the eggs and beat until blended. Then add the vanilla and beat until blended.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
- Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top (10-11 minutes). Cool on the pan on a rack for 1 minute, then transfer cookies to the rack to cool completely. Repeat with the remaining dough.
- Store the cookies in a tightly covered container at room temperature for up to 3 days.
Makes about 40 cookies