Chocolate Chip Cookies
2 sticks butter (226 g) (room temp)
1c light brown sugar (220 grams)
1/2c sugar (100 grams)
2 eggs (room temp)
2tsp vanilla
8- 12oz choc chips (I use a mix of bittersweet and semi sweet chips)
2c flour (8.5 ounces) 250g
1tsp baking soda
1t baking powder
1.25tsp salt
- Cream butter and sugar together for 10 minutes until the butter lightens in color. Add eggs one at a time. Add vanilla.
- Separately mix together flour salt and baking soda and baking powder.
- Add flour mixture to butter mixture. And mix until just combined. Don’t overmix.
- Add choc chips.
- Bake at 375 for about 9-11 min until the center is just set (they should seem slightly underdone when removed.) 9 if used immediately. 10-11 min if dough has been chilled.
Notes:
Ideally chill dough overnight in fridge before baking. The cookies are much better after 24 hours. Dough can be frozen in dough balls and then then baked directly from freezer. That way the cookies are always just out of the oven.
Miles from Brooklyn 