Serves 9 Large Cookies or 18 Regular Size Cookies
Total Time 1 Hour 30 Minutes
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 / 2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups chocolate chips (*optional extra 1 / 4 cup to press into dough before baking)
Preheat oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper. Set aside.
In a stand mixer or large mixing bowl, cream butter, brown sugar and granulated sugar for approximately 3-4 minutes or until light and creamy. Add in the eggs one at a time, mixing to incorporate after each addition. Add in vanilla extract and mix. Set aside bowl.
In a medium mixing bowl, whisk together all-purpose flour, baking soda and salt. Add this dry ingredient mixture to your large mixing bowl and combine. It should come together as a thick dough. Add the chocolate chips and combine.
Place the dough into the refrigerator to chill for one hour. Do not skip this step. Not properly chilling the dough will result in over spreading and oily cookies.
Use a 1 / 2 cup measuring cup to form dough into 9 large dough portions. (If you prefer regular sized cookies, use a 1 / 4 cup measuring cup and form 18 dough portions. Place dough onto your parchment lined baking sheets, leaving at least 2 inches in between each cookie. Press additional chocolate chips into the tops of each dough portion if desired.
Bake for 10-12 minutes for large sized cookies or 9-11 minutes for regular sized cookies. A lighter colored baking sheet will likely require the longer bake time while a darker colored baking sheet will likely require the shorter bake time. Remove from the oven when the bottoms appear to be golden brown but the middle still appears soft. Let the cookies completely cool and set up on the baking sheet for at least 10 minutes.
Store in a closed container for up to three days. Enjoy!