4 ounces (113 g) unsalted butter softened, but not melted (1/2 cup)
5.25 ounces (150 g) brown sugar (3/4 cup)
5.25 ounces (150 g) white sugar (3/4 cup)
11.25 ounces (320 g) all purpose flour (2 1/4 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 cups (473 g) milk chocolate chips
Prepare 2 cookie sheets with pieces of parchment paper.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
Add the eggs and mix until fully incorporated. Add the vanilla.
Gradually add the flour mixture and mix until just combined.
Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.) You should get 8 large cookies.
Place 4 dough balls onto each cookie sheet, evenly spaced. Gently press them down slightly.
Add a few chocolate chips on top to get really beautiful cookies.
Chill the dough in the refrigerator for 30 minutes . While the dough chills, heat the oven to 375.
Bake in a 375°F oven on the middle rack for about 15 minutes. Do not overbake - look for light golden browning around the edges.
Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
Comments