Details
Servings
24 cookies
Prep time
Cooking time
25 minutes
Brown sugar helps make cookies chewy, and this version goes all in. Like most cookies, this dough benefits from a night in the refrigerator before baking, but we of course encourage you to bake a few right away for some instant gratification. Though a few days is ok to rest your dough, we find the finished cookies are best within 3 days or so of mixing.
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Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups brown sugar
8 oz (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
12 oz chocolate chips
Directions
- Preheat the oven to 350ºF.
- In a medium bowl, combine the flour, baking soda, and salt. Mix to combine and set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat the brown sugar and butter until fluffy, about 4 minutes, scraping as needed. Add the eggs one at a time, scraping between each addition.
- Add the vanilla and chocolate chips, and mix just until combined. Allow to rest in the refrigerator overnight, if possible.
- Line a baking sheet with parchment paper. Scoop the cookies using a large cookie scoop, leaving room for the cookies to spread. Lightly flatten each cookie with the palm of your hand.
- Bake until brown around the edges, and lighter in the center, about 11 minutes.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool fully.
