Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (12 ounces)
Directions
- Preheat oven to 350 degrees Fahrenheit. Whisk together flour and baking soda in a bowl.
- Put butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
- Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes., rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
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