Chocolate Chip Cookies



  1. In a large bowl, mix flour, salt, and baking soda and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  4. Cover the bowl tightly and place in refrigerator for 6 hours.
  5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Use your hands to shape into 2-tablespoon-sized balls. Place on prepared baking sheet, 1-inch apart. Bake for 12-14 minutes until edges are golden brown and the tops just start to darken.
  7. Remove baking sheet from the oven and cool on a wire rack for 5 minutes. Transfer the individual cookies to the wire rack to cool completely.  

Note: you can leave the dough tightly covered in the refrigerator for up to 5 days and bake in small batches to have fresh from the oven cookies anytime you like.

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