You’ve no doubt made chocolate chip cookies before and tried several recipes. But have you found the one you’re ready to commit to for life? The search is over; This one is a keeper. Simple and straightforward, it’s also brilliantly engineered to produce crispy-edged, soft-in-the-middle, all around-perfect cookies. Make these a few times, memorize the recipe and it may very well become the dessert you can whip up anytime you have friends over — or just want to treat yourselves.
2 3/4 cups all-purpose flour
1 1/4 teaspoon salt
1 t4easapooon baking powder
1 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips
- Sift together flour, salt, baking powder, and baking soda into a medium bowl.
- Preheat oven to 350℉. Beat butter and both sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Fold in chocolate chips.
- Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Transfer sheets to a wire rack; let cookies cool 5 minutes. Transfer cookies to rack and let cool completely.
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