Go-To Chocolate Chip Cookies2013-08-12
- Yield : 3 dozen cookies
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
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- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/8 teaspoon ground cinnamon
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches.
Bake the cookies in three separate batches until golden around the edges, the center is soft-set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.