These are our favorite chocolate chip cookies! We have baked them to celebrate countless birthday snacks for school, birthdays at home and teacher gifts. They have even been called
"William's Extra Chocolate Chip Cookies" because William brought them to school so much -- in fact, tonight I am making them for William's 16th birthday! Using all brown sugar and a lot of vanilla brings out their caramel flavor and the extra chocolate chips makes them super chocolatey. I love to use extra large chocolate chips if I can find them.
Makes approximately 3 dozen cookies
3 sticks (12 oz) unsalted butter at room temperature
1 1/2 cups tightly packed light brown sugar
2 tablespoons vanilla extract
2 large eggs at room temperature
3 cups (360 grams) all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon Kosher salt
24 oz semi-sweet chocolate chips
Place butter and sugar in a mixing bowl and cream well with a paddle attachment (or whisk) on medium high. Add vanilla and mix to combine. Add eggs, one at a time, and mix to combine.
In a separate bowl, hand whisk flour, baking soda and Kosher salt (tip: don't over beat flour with liquid or wet ingredients or your baked goods will become stiff. Do whisk dry ingredients together as much as you want.).
Add 1/3 of the flour mixture to the butter/sugar/vanilla/egg mixture and beat on low until just combined (you should still see a bit of flour when you are done as in photo below). Continue adding the next 1/3 and then the next, beating until just combined.
Add chocolate chips in batches and mix until just combined.
At this point, you can either pre-heat the oven to 325 F convection (350 F) or refrigerate the cookie dough for up to 2 days. Refrigerating improves the taste but it is by no means necessary. (You can even bake some, and leave some dough in the refrigerator to bake the next day.)
Use an ice cream scoop to place rounded balls of dough onto a parchment lined baking sheet.
Bake until centers are soft and edges are just starting to brown, about 8-10 minutes. If using several racks in the oven rotate halfway through and turn each tray around back to front. I like to very slightly underbake the cookies -- they continue cooking after you take them out of the oven.
Cool cookies on sheet pan. Then remove and eat(!), store in an airtight container for a few days or freeze. The cookies are also delicious eaten frozen.
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