My Favorite Chocolate Chip Cookie

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1/4 cup Brown sugar, dark
  • 1/2 cup Granulated sugar
  • 1 tsp Sea salt, coarse
  • 1 (12 oz bag Semi sweet chocolate chips, Mini
  • 1 tbsp Vanilla

• Dairy

  • 1 cup Butter, salted

Found on cookiesandcups.com

Description

Ingredients

• 1 cup salted butter, room temperature
• ¾ cup light brown sugar
• ¼ cup dark brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla
• 2¾ cups all purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp coarse sea salt
• 1 (12 oz) bag mini semi-sweet chocolate chips

Directions

• Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
• Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
• Mix on low until evenly incorporated.
• Stir in all chocolate chips until evenly distributed.
• Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
• When ready to bake preheat oven to 350°
• I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
• Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.