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Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar tightly packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 2 cups chocolate chips
Instructions
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Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
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In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
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Add in eggs and vanilla and beat until smooth.
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Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
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Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
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Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
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Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.
Notes
Freezer Instructions
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
Store completely cooled cookies in an airtight container. Cookies stay fresh for 3 to 5 days.
Nutrition
Serving: 1cookie | Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 33mg | Fiber: 1g | Sugar: 23g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
