1 cup (2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
12 oz semisweet and/or milk chocolate chips
Instructions
Preheat oven to 375 degrees. In a small bowl,
whisk together the flour and baking soda; set
aside. In the bowl of an electric mixer fitted
with the paddle attachment, combine the butter
with both sugars; beat on medium speed until light
and fluffy. Reduce speed to low; add the salt,
vanilla, and eggs. Beat until well mixed, about 1
minute. Add flour mixture; mix until just
combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2
inches apart on baking sheets lined with parchment
paper.
Bake until cookies are golden around the edges,
but still soft in the center - about 10 minutes total, rotate trays
halfway through. Remove from oven,
and let cool on baking sheet 1 to 2 minutes.
Transfer to a wire rack, and let cool completely.
Store cookies in an airtight container at room
temperature up to 1 week.
Originally Submitted
9/19/2010
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