After you have browned 1 stick of butter and allowed it to return to room temperature, get all of your ingredients together and start by measuring out 2 1/4 cups of flour and 1/2 teaspoon baking soda in a separate bowl. This is important because you need to evenly distribute the baking soda.
To summarize, there are main tricks to making the perfect cookie:
1. Mix the flour with the baking soda in a separate bowl before mixing into the dough
2. Butter should be room temperature
3. Don’t over mix!
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks of butter), room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar (dark works too but your cookies will be sweeter)
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (or one whole 12 oz package) semisweet chocolate chips (you can mix this up, sometimes different kinds of chips makes for a really good cookie!)
- A pinch of sea salt
- Preheat oven to 350 degrees.
- Brown 1/2 cup (1 stick) butter and allow to cool and return to room temp.
- In a small bowl, whisk together the flour and baking soda; set aside. In an electric mixer combine the room temperature butters with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla and eggs. Beat until well mixed, but no longer than 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips by hand.
- Place tablespoon-size balls of dough on baking sheet, sprinkle with the desired amount of sea salt and bake for 8-10 minutes or until the edges turn slightly brown. Allow the cookies to cool for 2 minutes and transfer to wire rack. Let cool completely (resist the temptation these cookies are really good once they have cooled!!).