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The Perfect Chocolate Chip Cookies

Source of Recipe

Saveur


Recipe Introduction

"We've found that rolling these cookies into bigger portions, then refrigerating them for at least 2 hours before slightly under-baking them at 350° F, results in incredibly gooey, soft chocolate chip cookies. Test kitchen director Farideh Sadeghin developed this recipe based off the famous cookies at Levain Bakery in New York City."

Recipe Link: https://tinyurl.com/wsnm2y9m

List of Ingredients

â—¦ 4 ¼ cups flour
â—¦ 2 teaspoons baking soda
â—¦ 1 teaspoon kosher salt
â—¦ 1 ½ cups unsalted butter, softened
â—¦ 1 ¼ cups granulated sugar
â—¦ 1 ¼ cups packed light brown sugar
â—¦ 3 eggs
â—¦ 2 teaspoons vanilla extract
â—¦ 2 (12-ounce) bags semisweet chocolate chips


Recipe

Whisk together flour, baking soda, and salt in a bowl; set aside.

In a large bowl, beat butter and sugars on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate chips. Roll cookies into about twenty 4-ounce balls and place on a parchment paper-lined baking sheet about 4 inches apart. Refrigerate for 2 hours.

Heat oven to 350° F. Bake cookies, rotating pans halfway through, about 15 minutes. Cool before serving.

Makes 20