Servings: 20 large cookies
Equipment
- Stand mixer with paddle attachment (optional)
- #20 scoop (optional)
- sheet pan
- parchment paper
Ingredients
- 2 sticks butter softened to room temp
- 1 cup light brown sugar packed
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups AP flour
- 1 cup dark chocolate chips
- ½ cup mini chocolate chips
- flaky salt for garnish
Instructions
- Preheat your oven to 350°.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer) cream the softened butter and both types of sugar until it is smooth and light in color.
- Add the eggs, one at a time with the mixer going, followed by the vanilla and mix until incorporated.
- Add the baking powder, baking soda and salt and mix to combine.
- Slowly add in the flour, ½ a cup at a time with the mixer on the lowest setting. As soon as it is incorporated stop, you do not want to over-mix the batter.
- Using a metal or wooden spoon gently stir in the chocolate chips.
- Using a spring loaded scoop or two spoons portion out golf ball size balls of dough 2 inches apart on parchment lined sheet pans.
- Bake at 350° for 13-16 minutes until just golden brown. Start watching the oven at 13 minutes to ensure you don't overcook the cookies as the time will vary based on your dough ball size.
- Sprinkle lightly with flakey salt immediately after removing from the oven.
Notes
When baking the cookies using refrigerated dough add 2-3 minutes to the bake time.
These cookies are the perfect texture for dunking in milk, give it a try!
Tried this recipe?Mention @Katyscookin or tag #katyscookin!