Ingredients
Makes ~24 cookies.
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 1 1/4 cups (283g) |
| Brown Sugar | 1 1/2 cups |
| White Sugar | 3/4 cup |
| Vanilla Extract | 1 1/2 tsps |
| Eggs | 3 |
| Flour | 3 cups |
| Baking Soda | 1 1/2 tsps |
| Salt | 1 1/2 tsps (forgoe this if you use salted butter) |
| Chocolate Chips | 2 cups |
Directions
- Preheat the oven to 375F.
- Mix the butter, brown sugar, white sugar, vanilla, and eggs together. The mixture should end up smooth.
- Mix the flour, baking soda, and salt separately and mix them into the butter mixture.
- Take the dough and form it into small balls, placing them on a parchment paper-lined baking tray. Leave enough room so when the balls melt into a cookie shape they don’t melt into each other.
- Bake for 8-10 minutes.
- Cool them on the pan for 10 minutes, and then cool them on a cooling rack.
Notes
- Mixing the butter with the sugar is a lot easier if the butter is a room temperature. Take it out of the fridge in advance if you can. It’s also much easier to mix with a stand or hand mixer, if you have either.
- Make sure they bake long enough. A good heuristic is once the bottom has browned slightly.
- Also make sure they cool long enough before putting them away. If they’re too warm they’ll melt together in whatever container you leave them in.