Ingredients
Scale
- 2 1/4 cups all-purpose flour (about 277 grams)
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) salted butter, room temperature
- 2 large eggs plus 1 yolk, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1.5 cups milk chocolate chips
Instructions
- In a small bowl, measure the flour using a food scale and toss together with baking soda. Set aside.
- In a stand mixer on medium speed, cream room temperature butter with both sugars until light and fluffy.
- Add eggs, vanilla extract, and salt. Beat until well mixed.
- Gradually add the flour and baking soda and mix until just a few flour streaks remain.
- Using a non-stick spatula, gently fold in chocolate chips until dough is smooth.
- Cover with plastic wrap and let chill at least 24 hours.
- Once dough is chilled, pre-heat oven to 350F
- Cover cookie sheets with parchment paper.
- Roll dough into 1oz balls and place 2.5 inches apart on cookie sheet.
- Bake for 10-12 minutes or until cookies begin to turn golden brown, but tops are still soft.
- Let rest on cookie sheet for 1 minute, and then transfer to wire rack to cool.
- Repeat process with remaining dough on room temperature cookie sheets.
