S
Cook Time 40 min
Prep 20 min
Inactive 5 min
Cook 15 min
Yield 36
Level Easy
Ingredients
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups 12-ounce package chocolate chips
Directions
Preheat oven to 375 degrees F.
Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.
Put flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
Using a hand or stand mixer, beat butter until it is a lighter color. slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated . Stir in the vanilla. Add the flour mixture using low speed, then stir in chocolate chips. Drop by heaping tablespoonfuls 2 inches apart onto the prepared baking sheets. Bake until cookies are lightly browned around the edges, about 12-15 minutes. Let the cookies cool for a few minutes and then transfer them to a wire rack to cool completely.
Prep 20 min
Inactive 5 min
Cook 15 min
Yield 36
Level Easy
Ingredients
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups 12-ounce package chocolate chips
Directions
Preheat oven to 375 degrees F.
Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking spray.
Put flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
Using a hand or stand mixer, beat butter until it is a lighter color. slowly add in sugars and beat until it is light and fluffy. Add the eggs 1 at a time and beat until they are incorporated . Stir in the vanilla. Add the flour mixture using low speed, then stir in chocolate chips. Drop by heaping tablespoonfuls 2 inches apart onto the prepared baking sheets. Bake until cookies are lightly browned around the edges, about 12-15 minutes. Let the cookies cool for a few minutes and then transfer them to a wire rack to cool completely.