The chocolate chip cookie is probably the most popular cookie in North America. We think we've achieved the perfect dunkable cookie. Dunk on friends!
- 3 cups unbleached flour (all purpose is also fine)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 3/4 cups granulated sugar
- 1 cup packed brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips
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Preheat the stove to 350 ºF.
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Line a large baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
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In a large stand mixer bowl, use the paddle attachment to beat the butter and sugars on medium speed for 3 to 4 minutes or until light and fluffy.
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With the mixer still on, pour in the vanilla and one egg at-a-time. Let the first egg mix well before adding the second. Continue to mix for 1 minute.
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Slow down the mixer to low and slowly add the flour mixture to the bowl. Mix for about 2 to 3 minutes or until the cookie dough is well mixed.
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With the mixer still on low, add the chocolate chips and mix for another minute.
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Scoop large teaspoon portions onto the baking sheet (I like to use a small ice cream or cookie scoop to make them faster and consistent).
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Leave about an inch and a half of space between each cookie.
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Bake for 14 minutes and remove from oven (or leave a minute longer for extra crunch).
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Let the cookies cool for 10 minutes and then transfer to a cooling rack to finish cooling.
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Finish baking remaining cookies.
They'll be pretty soft when they come out. Try to let them cool for at least 10 minutes before trying them for best consistency… we know… it’s hard :-)
These cookies can be stored in a cookie jar or other well sealed container for a few days.