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Shared by 10923268@uvu.edu

Chocolate Chip Cookies

Ingredients

  • • 2 sticks (1 cup) salted butter, at room temperature 
  • • 2/3 c. granulated sugar
  • • 2/3 c. packed light brown sugar
  • • 1 tbsp. vanilla extract
  • • 2 large eggs
  • • 2 1/4 c. all-purpose flour
  • • 1 tsp. baking soda
  • • 1/2 tsp. kosher salt
  • • 8 oz. good-quality semisweet chocolate, chopped into chunks
  • • 4 oz. good-quality dark chocolate, chopped into chunks
  • • Sea salt, for sprinkling 

Instructions

  1. 1 Line 3 baking sheets with parchment paper.
  2. 2 In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda, and salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula.
  3. 3 Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the side of the bowl to flatten the top. Scoop onto the prepared baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, for at least 20 minutes.
  4. 4 Preheat the oven to 350°F.
  5. 5 Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

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