Prep time - 45 minutes
Cook/cool time - 15 minutes
Total time - 1 hour
Ingredients:
⁃ 2 1/4 cups flour
⁃ 1 tsp baking soda
⁃ 1/2 tsp salt
⁃ 3/4 cup sugar
⁃ 3/4 cup brown sugar
⁃ 2 sticks of salted butter
⁃ 1 tsp vanilla extract
⁃ 2 eggs
⁃ 2 cups semi-sweet chocolate chips
***
Add:
⁃ 2 1/4 cups flour
⁃ 1 tsp baking soda
⁃ 1/2 tsp salt
To a small bowl (add in that order, use a spoon to add flour into the measuring cup(s) to prevent the flour from packing). Whisk.
Add:
⁃ 3/4 cup sugar
⁃ 3/4 cup brown sugar
⁃ 2 sticks of butter (soften - cook in 5-sec intervals until it's not cold BUT CANT BE MELTING AT ALL, ONLY MALLEABLE SOFT, LIKE PLAYDOH)
⁃ 1 tsp vanilla extract
Add to a larger bowl. Mix with beaters on speed 2. (Don't beat too much - incorporate the sugar into the butter, but if you beat too much the cookies will turn out flat).
Add:
⁃ 2 eggs (together)
To the sugar-mix, speed 2 (again, don't overbeat).
*Mix flour gradually into the sugar-mix so that the least amount of flour goes into the air.
Add:
⁃ 2 cups chocolate chips
To cookie dough. FOLD with a spatula or spoon.
Freeze for 20-30 minutes. While freezing, preheat the oven to 375°F (190°C). Cookie dough balls should be 1 to 1 1/2 inch diameter.
Cook for approximately 10 minutes for softer consistency with firm edges, or a bit longer for crunchy (nah fam).
Transfer cookies onto a wire rack to cool completely.
- Maggie
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