Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon sodium bicarbonate
- 1 cup (2 sticks) unsalted butter, 70 degrees
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla flavoring
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk choc chips
Directions
Preheat oven to 350 levels. In a tiny bowl, whisk together the flour and sodium bicarbonate put aside. Within the bowl of the electric mixer fitted using the paddle attachment, combine the butter with sugars beat on medium speed until light and fluffy. Reduce speed to low add some salt, vanilla, and eggs. Beat until well mixed, about one minute. Add flour mixture mix until just combined. Stir within the choc chips.
Drop heaping tablespoon-size balls of dough a couple of inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden round the edges, but nonetheless soft within the center, eight to ten minutes. Remove from oven, and let awesome on baking sheet one to two minutes. Transfer to some wire rack, and let awesome completely. Store cookies within an airtight container at 70 degrees as much as 7 days.
Cook's Notes
If preferred, make use of a small ice-cream scoop for uniform-size cookies.
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