Chocolate Chip Cookies


3 cups (380 grams) bread flour

1 tsp baking soda

1 tsp fine sea salt

2 sticks (227 grams) unsalted butter, at room temperature 

½ cup (100 grams) granulated sugar

1 ¼ cups (247 grams) lightly packed light brown sugar 

2 tsp vanilla

2 large eggs, at room temperature

2 cups (340 grams) semi sweet chocolate chips


In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop dough into 1-2 tbsp balls and chill for 24 hours (this is a must). I freeze them and bake them directly from the freezer, makes for a better cookie! This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. 

Bake for 12-15 minutes at 350℉, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

Tip: Use this same recipe for White Chocolate Chip and Macadamia Nut Cookies. Just change the chocolate chips to white chocolate chips and add one cup of macadamia nuts

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