Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon sodium bicarbonate
- Salt
- 2 sticks unsalted butter, 70 degrees
- 1 1/2 cups packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla flavoring
- 12 ounces semisweet choc chips or chunks (2 cups)
Directions
Sift flour, sodium bicarbonate, and 1 1/4 teaspoons salt right into a bowl. Beat butter and sugars having a mixer on medium-high-speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at any given time. Add flour mixture in 3 additions. Beat in vanilla. Add choc chips.
Preheat oven to 350 levels. Scoop dough onto baking sheets, while using measurements the following. Bake until edges are dark gold but centers are pale gold and appear a little underdone (for soft) or until centers are positioned (for crisp), based on occasions the following. Transfer sheets to wire racks. Let awesome for five minutes. Transfer cookies to racks. Let awesome completely.
For 4-inch cookies: Make use of a 2 1/4-inch frozen treats scoop (1/4 cup). Bake for 14 to fifteen minutes for soft or 18 to twenty minutes for crisp. (Makes 2 dozen)
For Several-inch cookies: Make use of a 1 1/2-inch scoop (two tablespoons). Bake for around 11 minutes for soft or 14 to 16 minutes for crisp. (Makes 4 dozen)
For Just Two 1/4-inch cookies: Make use of a 1 1/4-inch scoop (1 tablespoon). Bake for around ten minutes for soft or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies: Use 1/2 teaspoon dough. Bake for around ten minutes for soft or 14 to 16 minutes for crisp. (Makes 12 dozen)