Chocolate chip cookies should be fuss-free to prepare and easy to tweak to your own taste. These babies are crispy on the outside and chewy on the inside. The tricks are making sure your butter is at room temperature and, if you like your cookies chewy, remember to go easy smashing them down before baking. Feel free to scoop, let them freeze on a baking sheet and then vacuum seal or put in a freezer bag. Let them thaw and pop them in your toaster oven for a one-off treat later.
Ingredients
- 1 lb unsalted butter, softened to room temperature
- 4¾ cups all-purpose flour
- 2 tsp kosher salt
- 1 1/3 cup light brown sugar
- 1 ½ cups white granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 2 Tbsp baking soda
- 4 ½ cups semi-sweet chocolate chips
Directions
- Preheat oven to 325°. Prepare 2-3 sheet pans, either lining with parchment paper or grease with butter or baking spray.
- Whisk or sift flour and baking soda together.
- Cream the butter, salt and sugars until fluffy. Combine eggs and vanilla extract. Add one egg at a time, as each incorporates into the mixture. Scrape. Add flour mixture in, one third at a time, scraping in between. Before the last third is completely mixed, add chocolate chips. If you’re feeling frisky, sub out a portion of the chips for another chip (peanut butter, milk chocolate, etc.) or toasted nuts or candy-coated chocolates. Mix until just incorporated.
- Using a 2oz ice cream scoop (or whatever size you like), scoop onto baking sheets, leaving plenty of room between each scoop. Pat down scoop to about 1 ½” in height. Bake for 8-10 minutes, rotating pans halfway during cooking time. Let cool.
- Cookies can be kept for up to one week in a sealed container.