- Makes about 12 large cookies or 20-24 small cookies:
- 1/2 pound soft unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups chocolate chips (or combination of chocolate, dried fruit, and/or nuts)
Preheat the oven to 350 degrees Fahrenheit, 170 degrees Celsius. Place the oven rack in the center position.
Begin by beating the soft butter with the granulated and brown sugar.
Add vanilla extract and beat until incorporated and fluffy.
Add the eggs and beat until incorporated and fluffy.
Combine the flour, salt, and baking soda in a bowl and whisk to combine.
Add the flour mixture to the mixing bowl and beat until just incorporated. Do not over beat.
Add the chocolate chips and beat to combine.
Line baking sheets with parchment paper and using either an ice cream scoop or a small mini scoop place balls of cookie dough spread apart on the baking sheets. No more than 5 large scoops or 8 small scoops.
Bake one tray at a time for 10-13 minutes or until the edges of each cookie are deep golden brown. The centers may still be pail and seem uncooked. They will continue cooking and setting on the hot baking tray while cooling. If you like the centers to be soft and chewy, do not overbake. In fact I prefer my cookies a bit under baked. They taste fantastic when completely cooled.
Allow the cookies to cool on the baking sheets 5-6 minutes so that they can set, then transfer onto cooling racks to continue cooling.
Some helpful tips:
Make sure that the butter is at room temperature and very soft so that the sugar incorporates easily into it. You can achieve this consistency by leaving the butter out at room temperature for a few hours or by carefully microwaving it a few seconds at a time. Take care not to let it melt.
Use your favorite type of chocolate. Semi sweet and bittersweet are best in this cookie since the batter is already sweet. Chop up your favorite chocolate bar, use chopped pecans, walnuts, raisins, cranberries, or any of your favorite add ins.
Bake one tray of cookies at a time to ensure for even baking and to avoid over baking them.
These cookies should be crisp around the edges and soft in the center.