| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 sticks unsalted butter softened 8 oz/226g
- 2 large Eggs
- 2 tsp Vanilla Extract
- 1/3 cup White Sugar 2.5oz/70g
- 1 cup dark brown sugar 5oz/142g
- 2 cups All Purpose Flour 10oz/280g
- 3/4 tsp Coarse Salt
- 1 tsp Baking Soda
- semi-sweet chocolate chips 10oz/285g
Ingredients
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Instructions
- Put the 2 sticks of soft butter in a mixer. Cream this for a minute. Add the white sugar and brown sugar. Cream this for a minute. Add the 2 eggs one at a time. When the eggs are incorporated, add 2 tsps of vanilla extract. Mix the salt and baking soda into the flour. Add the flour mixture to the mixer. When the flour is mixed in, add the chocolate chips. Our creamy cookie batter is ready. Chill in the refrigerator for 30 minutes.
- Heat your oven to 375 degrees Fahrenheit or 190 degree celsius. Use an ungreased baking sheet. I like to use an ice cream scooper to get evenly sized cookies. Scoop batter onto tray, 8 will fit on a half sheet tray. This recipe makes 20 cookies. Bake these for 10 to 12 minutes until the edges are golden brown. Take them out of the oven and leave them on the tray on a rack for 5 to 7 minutes. Remove the cookies from the tray and cool on the rack.
Recipe Notes
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