Thick and Cakey Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 2 (3.6 oz, 102 gr large eggs, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 cups Chocolate chips
  • 2 1/4 (10.1 oz, 286 gr cups Flour
  • 3/4 cup Granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp Vanilla

• Dairy

  • 14 tbsp Butter, unsalted

Found on bakerbettie.com

Ingredients

• 3/4 cup (5.25 oz, 149 gr) granulated sugar
• 1/4 cup (1.9 oz, 53 gr) brown sugar
• 14 TBSP (7 oz, 198 gr) unsalted butter, room temp
• 2 (3.6 oz, 102 gr) large eggs, room temp
• 2 tsp (0.2 oz, 5 gr) vanilla
• 1/2 tsp (4 gr) baking soda
• 1 tsp ( 0.2 oz, 5 gr) kosher salt
• 2 1/4(10.1 oz, 286 gr) cups flour
• 2 cups chocolate chips of your choice (I use dark chocolate)

Directions

• Cream the butter and both sugars on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until well incorporated, but not to incorporate air. About 1 min of creaming. Reduce the speed and add the eggs 1 at a time and the vanilla. Increase the speed and mix until well combined.
• Sift together the flour, salt, and baking soda in a separate mixing bowl.
• Slowly add the flour mixture to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix! Stir in the chocolate chips.
• Chill the dough for 1 hour and up to overnight. If desired, you can scoop the dough onto baking sheets and chill the dough mounds.
• Preheat oven to 350F.
• Scoop large mounds of dough (about 3 TBSP each) onto baking sheets lined with parchment paper or a silpat. No more than 8 cookies a sheet.
• Bake for 10-12 minutes, rotating halfway through.
• Remove cookies from baking sheet onto a cooling rack to cool completely.