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Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings: 36 cookies
1 cup salted butter, softened (or unsalted)
1 cup white (granulated) sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt*
2 cups chocolate chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
In a medium bowl, mix flour, baking soda, salt, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, (or a hand mixer) cream together butter and sugars until light and creamy. Beat in eggs and vanilla until completely combined, scraping down the bowl with a spatula as needed.
Mix the flour mixture in with the butter mixture until combined. Add chocolate chips and mix well.
Roll 2 tablespoons of dough at a time into balls and place them evenly spaced (leaving enough in between so they can spread out) on prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
Bake the cookies for 9 - 11 minutes, until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up after you remove them from the oven).
Let them sit on the cookie sheet for 2 minutes before removing to cooling rack.
When you remove the cookies from the oven they will still look doughy. THIS is okay and what makes these cookies so soft and chewy. Do NOT over bake them.
*Sea Salt. I use fine sea salt for this recipe. Sea salt is different than traditional table salt, so if you use table salt, test the recipe first with 1/2 teaspoon and then adjusting it to your taste.
Butter. I use salted butter, but you can also use unsalted butter. I recommend tasting the dough to make sure that it's salted to your preference.
Storage: Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days.
To Freeze: Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.
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