Chocolate Chip Cookies

I’ve made a lot of chocolate chip cookies in my life, and these are one of my favorites! I love adding more brown sugar for a deeper sweetness. Plus the addition of chopped semi sweet chocolate takes these cookies to the next level! Get yourself a kitchen scale so you can measure ingredients perfectly!

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Chocolate Chip Cookies

Author: Ari

Ingredients

• 2 sticks salted butter, softened, Kerrygold brand if possible
• 110 grams white sugar
• 220 grams brown sugar
• 2 eggs
• 1 TB. vanilla
• 360 grams white flour
• 1 tsp. salt
• 1 tsp. baking soda
• 12 ounces semi sweet chocolate, chopped, I used Ghirardelli brand

Instructions

1. In a stand mixer, add your butter and sugars
2. Cream on low/medium speed for 2-4 minutes, or until butter and sugars have lightened in color.
3. Add in eggs and vanilla and mix on low medium speed for 1 minute until combined.
4. Next add in flour, baking soda, and salt. (You can mix these separately in a small bowl and then add to mixer.)
5. Slowly pulse in flour until almost incorporated. Not fully, there should still be some flour remaining.
6. Add in your chopped chocolate, then fold it in completely and slowly until everything is mixed.
7. Roll cookie dough into balls and place on a cookie sheet. Cover and refrigerate at least 1-2 hours. (I've also let dough refrigerate overnight!
8. Once dough is ready to bake, turn oven to375 degrees and baking for 10 minutes. Just until there is golden brown slightly around the edges of the cookie. Let the cookie set on the tray for at least 30 minutes.
9. Store in an airtight container for up to 3 days. We also like to eat these cookies straight out of the freezer :)! I promise it's good!