Chewy Chocolate-Chip Cookies

By Cookie67

To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

Ingredients

• 10 3/4 ounces (1 1/3 cups) unsalted butter, cold
• 1 1/2 cups packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs, cold
• 1 tbsp pure vanilla extract
• 17 ounces (3 3/4 cup) unbleached all purpose flour
• 1 1/4 tsp table salt
• 1 tsp baking soda
• 12 ounces semisweet chocolate chips

Details

Servings 9

Preparation

Step 1

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working you way up to high speed, until the mixture is light and fluffy about 3 minutes once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop the rounded measuring tsp of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until bottoms are golden brown, 8 to 10 minutes, rotating the sheets halfway through for even results. Remove the sheets from the oven, and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.