Ingredients
Units
Scale
- 2 1/4 cups of all-purpose flour, unbleached
- 1 cup or two sticks of unsalted butter, softened but still firm
- 1 cup of light brown sugar, firmly packed
- 1/2 cup of granulated sugar
- 2 large eggs, cold and straight from the fridge
- 1 package of semi-sweet chocolate chips; 12 oz, frozen, straight from the freezer
- 2 teaspoons of pure vanilla extract
- 1 teaspoon of table salt
- 1/2 teaspoon of baking powder
Instructions
- Set the oven to 350F, set the rack at the center, and leave it to heat. Then, arrange two baking sheets and line them with parchment paper.
- Combine the flour, salt, and sugar in a bowl and set aside. Then, beat the butter with a standing mixer at medium-high speed in another bowl to a creamy consistency- this should take around a minute.
- Add the sugars and beat the mixture for three minutes to a light and fluffy texture, scraping the bowl when needed. Then, turn down the speed to medium-low, and beat the eggs into the batter one at a time. Add the vanilla extract next and beat again until it combines.
- Reduce the mixer’s speed to the lowest setting and gently add the dry ingredients, scraping the bowl when needed. When the mixture incorporates, fold in the chocolate chips.
- Measure two teaspoons of the batter for each cookie and drop them two inches apart on the sheet in 3-2-3-2-3 staggering rows. Then bake for eight to 10 minutes, or until the cookies develop golden edges with pale tops and soft centers.
- Transfer the cookies to the cooling rack and serve when completely cooled.
More ideas can be watched here.