Thick and Cakey Chocolate Chip Cookies

Step 1

Cream the room temperature butter (198 grams, 14 tablespoons), granulated sugar (150 grams, ¾ cup), and brown sugar (50 grams, ¼ cup) on medium speed in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer. Cream until well incorporated, but not to incorporate air, about 1 minute.

Step 2

Reduce the speed and add the eggs 1 at a time (total of 2 large) and the vanilla extract (2 teaspoons). Increase the speed and mix until well combined.

Step 3

Slowly add the flour (270 grams, 2 ¼ cups), baking soda (½ teaspoon), and salt (1 teaspoon) to the butter mixture, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not overmix!

Step 4

Stir in the chocolate chips (300 grams, 2 cups).

Step 5

Chill the dough for at least 1 hour in the refrigerator. If desired, you can scoop the dough onto baking sheets lined with parchment paper or baking mats and chill the dough mounds.

Step 6

Preheat oven to 350ºF (175ºC).

Step 7

Scoop mounds of dough (about 3 tablespoons, mounded tall) onto the prepared baking sheets.

Step 8

Bake for 10-12 minutes.

Step 9

Remove cookies from baking sheet and move to a wire rack to cool completely.