Team SN's Favorite Chocolate Chip Cookies
1 cup unsalted butter, room temp
1 cup (220g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
2 1/4 cups (290g) all purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3/4 cup chocolate chips
3/4 cup mini chocolate chips
Flaky sea salt, for sprinkling on top
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder and set aside.
In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars. Mix on medium-high speed for 2-3 minutes or until light and fluffy.
Scrape down the bowl and mix in the eggs one at a time on medium-high speed. Once combined, scrape down the bowl and mix for another good 2-3 minutes, followed by the vanilla.
Scrape down the bowl again and mix in half of the dry ingredients on low-medium speed. Once almost combined, mix in the rest of the dry ingredients again on low-medium speed. Careful not to over-mix.
Pour in the mini and regular chocolate chips and use a rubber spatula to gently fold into the dough.
Using 1/4 measuring cup, scoop the dough out onto the baking sheet. Only bake about 4-5 cookies at a time and space them well apart as they spread quite a bit.
Bake for 12-15 minutes. They’re ready when the edges are lightly golden and the center is pale, puffed, and slightly underdone. Right when they’re pulled from the oven, use a fork to nudge in around the sides of the cookies. This will give you crisp and wrinkly edges.
Transfer to a cooling rack and allow the cookies to cool for about 15 minutes. Then dig in!
Recipe adapted from Butternut Bakery Blog