chip are a favorite dessert, sweet snack or after-school treat. This - which is made in the soft, chewy style - gives you both the nostalgia of childhood bake sales and the satisfying, adult flavors of dark chocolate. After only three steps and a quick bake, all you need is a glass of cold milk or frothed coffee.
- Prep: 20 mins
- Total: 1 hr 10 mins
- Yield: Makes about 3 dozen
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup granulated
- 1 cup packed light
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large
- 12 ounces semisweet chips (2 cups)
Preheat oven to 350°F with racks in top and bottom thirds. In a small bowl, whisk together flour and baking soda; set aside. In bowl of stand mixer fitted with whisk attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until well combined. Stir in chips.
Using tablespoon, drop generous portions of dough about 2 inches apart onto parchment paper-lined baking sheets.
Bake until are golden brown around the edges but still soft in the center, 8 to 10 minutes. Remove from oven and let cool on baking sheet for 1 to 2 minutes. Transfer to a wire rack and cool completely. Store in an airtight container at room temperature for up to 1 week.
Cook's Notes :
If desired, use a small ice cream scoop to get evenly sized cookies.