CAKEY CHOCOLATE CHIP COOKIES
Incorporating less butter and brown sugar into the batter yields cookies that are thicker and fluffier than other chocolate chip cookies, with just as many chips-and just as much appeal.
Yield makes 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Whisk together flour and baking soda in a bowl.
- Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add salt, vanilla, and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
- Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes, rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
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