Baked Chocolate Chip Cookies
Adapted from Baked by Matt Lewis and Renato Poliafito
Makes 24 large cookies
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 2/3 cups (16 ounces) semisweet chocolate chips
1. In a large bowl, whisk the flour, salt, and baking soda together; set aside.
2. In the bowl of an electric mixer, beat the butter and sugars together until fluffy, about 3 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Add the vanilla and beat to combine.
3. Gradually add the flour mixture, beating until just incorporated. Using a spatula or wooden spoon, fold in the chocolate chips. Cover the bowl tightly and refrigerate for at least 6 hours, or overnight.
4. Preheat oven to 375F. Line two baking sheets with parchment paper or silicone baking mats.
5. Using a 2-inch cookie scoop for large cookies, or a 1-inch cookie scoop for medium sized cookies, scoop out dough. Roll dough into balls with your hands and place on prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating halfway through, until the edges are golden brown and the tops just start to darken.