OMG Soft Batch Chocolate Chip Cookies! Pure Nirvana

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp 2 1/2 cups flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light
  • 1 cup Granulated sugar
  • 1/2 tsp Salt or sea salt
  • 1 tsp Vanilla extract

• Dairy

  • 14 tbsp Butter, unsalted

Found on thebakingchocolatess.com

Description

Ingredients

• 14 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour (+ a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons)
• 1 teaspoon baking soda
• 1/2 teaspoon salt or sea salt
• 3 cups, any variation of chocolate chips or chocolate chunks, I used Ghirardelli -- see below in notes.

Directions

• Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray. In a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy. Add the vanilla and eggs, beating between each addition just until mixed. Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl. Fold in the chocolate chips until just incorporated. Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired. Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Dont over-bake and allow to cool on wire rack. Makes 1 dozen large or 2 dozen small cookies. Store cookies in air-tight container.