Ingredients
Method
- Preheat oven to 330°F. (YES, 330 degrees, that's not a type-o)
- Sift flour, baking soda, and salt into a large bowl and set aside.
- Combine butter, brown sugar, and powdered sugar in a separate bowl and cream with an electric mixer until fluffy.
- With the mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping the sides of the bowl.
- Slowly add the flour mixture, scraping the sides of the bowl. Stir in chocolate chips.
- Scoop 2 tablespoons for medium cookies or 1/4 cup cookie dough balls for large cookies onto an ungreased baking sheet (I cover mine with parchment paper).
- Note: if making large cookies, only bake 3-4 cookies per cookie sheet.
- Bake until light golden, 12 minutes for medium cookies, and 15-16 minutes for large.
- Let cookies cool on cookie sheets for 3 minutes then transfer to a wire cooling rack.
Notes
Place the cookies in an airtight container or wrap them individually in plastic wrap to keep them fresh for 3-5 days. For longer storage, freeze the cookies for up to 2 months.
This recipe yields 28 standard-sized cookies or 14 jumbo cookies.
