Buddy’s recipe for his classic Chocolate Chip cookies. Try these with different chips, with or without nuts, or my personal favorite chip-less and nut-less for Brown Sugar Cookies!
|2||sticks butter (1 cup), room temperature|
|1||cup granulated sugar|
|½||cup dark brown sugar|
|1||teaspoon baking soda|
|1||teaspoon fine sea salt|
|2||extra-large eggs, room temperature|
|2||‑¼ cups all purpose flour|
|2||cups semi-sweet chocolate chips or chunks|
|½||cup milk chocolate chips or chunks|
Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.