Ultimate Chocolate Chip Cookies (Super Soft Batch)
Servings: 16 Cookies
- 5 oz unsalted butter softend at room temperature
- 4 oz granulated sugar
- 4 oz Light Brown Sugar
- 1/2 tsp salt
- 3 oz Whole Eggs
- 1 tsp pure vanilla extract
- 10 oz all purpose flour
- 5/8 tsp baking soda
- 10 oz Milk Chocolate Chip "discs" (Must be "real" baking chocolate, not chocolate wafers or Wiltons Candy Melts)
Pe-heat the oven to 375 degrees Fahrenheit.
In a bowl, combine the butter and both sugar together.
Begin by taking a spatula and creaming the ingredients together.
Once the ingredients have fully incorporated, add the eggs and vanilla to the mixture and continue to stir.
Finally, add the flour, baking soda, and chocolate chips and mix together.
Mix just enough as to incorporate the dry ingredients, but not completely dissolved in the mix.
Take two cookie sheets and place one on top of the other.
Take the cookie sheet that is on top and lightly coat with nonstick spray. Place a piece of parchment paper on top.
Using an ice cream scoop, scoop out the cookie dough and place on the parchment paper.
Be sure to give enough space for the cookies to spread from on another.
Once you have placed the cookie dough, lightly flatten the tops with the palm of your hand.
Please the cookie sheet in the oven and bake for approximately 10 to 14 minutes, or until it's golden in color.
Let the cookies cool for about five minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.