So I made chocolate chip cookies, again.
I can’t help it, it’s a classic, you know?
This time, I followed and modified Chef Michael Mina’s recipe that I discovered on Refinery 29. The finishing product was delicious- crunchy, sweet, and fulfilling.
2 sticks unsalted butter, at room temperature and diced
3/4 cup sugar
3/4 cup dark brown sugar, lightly packed
2 large eggs
1 1/2 tsp natural vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
12 oz semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Using hand-held electronic mixer or stand-mixer with paddle attachment, beat together butter, sugar, and brown sugar.
3. Once the mixture is fluffy (after beating for about 5 minutes), add in eggs one at a time. Add the vanilla and continue to mix until combined.
4. In a separate bowl, mix together flour, baking soda, and salt.
5. Turn the mixer on and slowly incorporate the dry ingredients to the mix.
6. Once combined, fold in chocolate chips until they are incorporated.
7. Roll the dough to about a size of a golf ball (2 inches). Put the dough on nonstick baking sheets, about 2 inches apart.
8. Bake cookies in the lower rack of the oven for about 15 minutes.
9. Cool in the pan for 5 minutes and serve warm.