Combine dry ingredients: Whisk flour, baking soda, and salt in medium bowl. Set aside.
Cream butter and sugars: Using stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3 minutes).
Add wet ingredients: Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.
Incorporate dry ingredients: Gradually add flour mixture on low speed until just combined (do not overmix).
Add chocolate chips: Fold in chocolate chips using rubber spatula until evenly distributed.
Chill dough: Cover bowl with plastic wrap. Refrigerate dough for minimum 1 hour (up to 72 hours).
Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Portion dough: Using 3-tablespoon scoop, form dough balls. Place 2 inches apart on baking sheets.
Bake: Bake 10-12 minutes until edges are golden brown but centers appear slightly underdone.
Cool: Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.
How To Make CHOCOLATE ALMOND SKINNY SMOOTHIE ?
If you have nail fungus try this natural remedy: it disappears quickly !
How to Create a Natural Weed Killer with Baking Soda and Vinegar
My Family Couldn’t Stop Talking About How Good These Cookies Were. I’ll Make a Bigger Batch Next Time.
How do you look 10 years younger with Vaseline?
Investor Warns: The Future May Bring Something Worse
Sheet Pan Beef Fajitas
How to clean the shower tray: with this ingredient you will solve it immediately
Crock Pot Pierogi Casserole with Kielbasa
