Description
Perfect balance of salty and sweet. The outer edges yield a perfectly sight crispness that balances out the soft center. Serve with cold milk, of course!
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ teaspoons baking soda
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups white sugar
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 (12 ounce) package semisweet chocolate chips
Instructions
- Whisk flour
- baking powder
- salt
- and baking soda together in a medium bowl
- and set aside.
- Beat butter and sugars together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy
- about 5 minutes. Add eggs one at a time
- scraping down sides of bowl as necessary. Beat for an additional 3 minutes. Add vanilla and beat for 10 seconds.
- Reduce speed to low and gradually add in the flour mixture
- blending just until combined. Fold in chocolate chips.
- Scoop 1 1/2-inch balls of dough 3 inches apart onto a parchment paper-lined baking sheet; freeze for 15 minutes.
- Meanwhile
- preheat the oven to 450 degrees F (225 degrees C).
- Bake cookies in the preheated oven
- rotating halfway through
- until golden around the edges and slightly gooey inside
- about 8 minutes. Let stand on the baking sheet for 4 to 5 minutes
- then transfer to a cooling rack.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 36