The Perfect Chocolate Chip Cookie.
It's not difficult to make a good chocolate chip cookie... these ones have a not-so-secret ingredient that takes them over the top!
Preheat oven to 350°. Line baking sheets with parchment paper or silicone mats.
Whisk together flour and baking soda, set aside.
Beat butter and sugars on medium speed until light and fluffy (approx. 2-3mins). I use my KitchenAid with the paddle attachment, but you can use a hand mixer as well.
Reduce speed and add (sea) salt, eggs, and vanilla. Beat until combined.
Add flour mixture a little at a time and mix until just combined (do not overbeat).
Add in the chocolate chips I toss these right into my mixer but it struggles a bit. If you're using a hand mixer I'd recommend folding them in with a spoon or spatula.
Refrigerate cookie dough for at least 3 hours.**
Use a cookie scoop to drop cookies onto your baking sheet.***
Bake for about 8-10mins or until golden on the edges, but still gooey in the center.
Remove from oven. Let cool on pans for 2 minutes, then transfer onto wire racks to cool completely.
**This isn't a must do, but I find that if the dough is cold, the cookies won't spread too much when baked. We are going for "soft & chewy" not "thin & crispy" after all. I often leave mine in the fridge overnight.
***I typically use a medium sized cookie scoop, which is about a tablespoon, but have used the large one as well. I get 12 cookies per sheet with the medium scoop and 8 with the large one.