Soft Chocolate Chip Cookies

🧂 Ingredients

• 2 ¾ Cups All-Purpose Flour
• 1 tsp Baking Soda
• ½ tsp salt
• 1 Cup Unsalted Butter

  Room Temperature
• 1 Cup Brown Sugar
• ½ Cup Granulated Sugar
• 2 Large Eggs
• 2 tsp Vanilla Extract
• 2 Cups Semi-Sweet Chocolate Chips

Instructions

• 1 First, measure out and prepare all of the ingredients. Then, whisk together the
  flour, baking soda, and salt in a large mixing bowl.
• 2 Prepare a Kitchenaid mixer with a paddle attachment. In the large mixer bowl,
  mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or
  until well combined.
• 3 Then, add the eggs one at a time, mixing well in between each egg. Mix in the
  vanilla extract.
• 4 Next, slowly add in the flour mixture ⅓ at a time, mixing in between each
  addition until just combined.
• 5 Then, remove the bowl from the stand mixer, and fold the chocolate chips into
  the dough with a wooden spoon.
• 6 Line 2 baking sheets with parchment paper. Scoop the cookie dough onto the
  baking sheets using a small (1.58 inch) dough scoop. Don’t worry about spacing
  out the cookie dough yet.
• 7 Then, cover the baking sheets of cookie dough tightly with plastic wrap and
  chill in the refrigerator for 2 hours.
• 8 Preheat the oven to 350°F. Line 2 more large baking sheets with parchment paper
  or silicone mats.
• 9 Next, remove the dough trays from the fridge and transfer the chilled cookie
  dough scoops to the new baking sheets.
  
  Make sure to space out the cookies so they can expand during baking.
• 10 Bake the cookies in multiple batches for 10-12 minutes each, or until the edges
  of the cookies are golden-brown. After baking, let the cookies cool for 5
  minutes, then transfer to a cooling rack to finish cooling before serving.

Nutrition Info