Soft Batch Chocolate Chip Cookies

Ingredients

• 14 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour (plus up to 3 extra tablespoons as needed, see directions)
• 1 teaspoon baking soda
• 1/2 teaspoon salt or sea salt
• 3 cups chocolate chips (any variation of chocolate chips or chocolate chunks)

Method

1. Preheat the oven to 350°F and line baking sheets with parchment paper or nonstick spray.
2. Partially melt the butter by microwaving briefly or setting it in a metal bowl in the warming oven until half-melted, then let it cool slightly.
3. Beat the cooled butter with both sugars until light and fluffy, then mix in the vanilla and eggs one at a time.
4. Add the flour, baking soda, and salt, mixing on low speed until just combined. If the dough seems too wet, add extra flour a tablespoon at a time, up to 3 tablespoons total.
5. Fold in the chocolate chips. Scoop dough into balls (about 1/4 cup for large cookies or 1.5 tablespoons for smaller ones), spacing them apart on the baking sheets. Flatten slightly and press extra chocolate chips on top if desired.
6. Bake one tray at a time for 10-12 minutes for large cookies or 8-9 minutes for smaller ones, then cool on a wire rack.
7. Store cooled cookies in an airtight container.