2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon vanilla bean paste (or pure vanilla extract)
2 large eggs + 1 egg yolk
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups milk chocolate chips
Preheat oven to 375°F. Prepare 2 baking sheets with parchment.
In a medium bowl combine flour, baking soda and salt. Whisk until well mixed. Set aside.
In the bowl of an electric mixer beat butter and both sugars on medium speed until creamed. About 3 minutes. Add vanilla extract and eggs. Beating well to combine.
With mixer on low, slowly add flour mixture. Add chocolate chips. Mix to combine.
Using a 1 tablespoon scooper or a heaping teaspoonful drop cookie dough onto prepared baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Bakers tip: This dough freezes perfectly. Just scoop onto a cookie sheet and flash freeze the dough for a few hours. Then place frozen scoops into a freezer bag and remove and bake and desired. Recommended to freeze up to 8 weeks.
Recipe printed from http://TheSlowRoastedItalian.com/
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