recipe adapted from: A Bountiful Kitchen
INGREDIENTS
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 Tbsp vanilla extract
2 large eggs
2 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp kosher salt, or coarse sea salt
12 oz chocolate chunks*
Preheat oven to 375ºF.
Prepare baking sheets with silicone mats or parchment paper.
In a small bowl, combine flour, baking soda and salt, and set aside.
In a stand mixer, cream butter, granulated sugar, brown sugar and vanilla extract.
Add eggs, beating well.
Stir in flour mixture and chocolate chips. Taking care not to over mix.
Using a cookie scoop, drop onto prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for 7-10 minutes on a middle rack until golden brown.
Remove from oven, and cool on baking sheets for about 3 minutes before transferring to wire baking sheets to finish cooling.
*Chocolate Chunks are necessary. Trader Joe's Semi-Sweet Chocolate Chunks are best. Cheap and delicious.
A Bountiful Kitchen will never lead you astray. Her Tried & True CC Cookie recipe is literally the Toll House Cookie Recipe… aka Phoebe Buffay's Grandmother's Family Recipe. However it has all the tweaks that we need for high altitude. Si swears by baking these with a convection oven, and her cookies always look beautiful; but they work just as well in a conventional oven. THIS is my go-to chocolate chip cookie.
