From the Cookies and Cups Cookbook
Ingredients:
1 cup salted butter, at room temperature
1 cup packed brown sugar (She combines dark and light)
1/2 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse sea salt
2 3/4 cups all-purpose flour
1 (12-ounce) bag mini chocolate chips
Directions:
1. Preheat oven to 350. Line a baking sheet with parchment paper.
2. In the bowl beat butter and all the sugars on medium speed for 2 minutes. Add the eggs and vanilla and continue mixing until smooth.
3. Add the baking soda, baking, powder, and coarse sea salt. Mix until combines.
4. Turn the mixer speed to low and add the flour.
5. stir in the chocolate chips. It says to cover the dough and refrigerate overnight but we never do that.
6. Using a large (3 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet.
7. Bake the cookies for 9 to 10 minutes, until the edges are golden brown and the centers are almost set. Underbaking the centers of the cookies slightly will help the cookies stay sofr.
8. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rac to cool completely.
These are HUGE cookies and I usually get 14-18 in a batch. It depends on how much dough you eat!
