Pic & made by:- @mubina_18
1 cup dark brown sugar½ cup castor sugar1 cup cold butter, cut into ½-inch cubes 2 large eggs2 teaspoons vanilla extract2 ½ cups all-purpose flour½ teaspoon baking soda¼ teaspoon salt2 cups semi-sweet chocolate chips
To the mixing bowl add the sugars and beat on medium speed until combined, about 1 minute.Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutesAdd the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don’t want the sugar granules to start dissolving so don’t overmix.Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.Using a large cookie scoop, ¼-cup measure, or your hands, form approximately 19 equal-sized mounds of doughFlatten each mound very slightly.
INFO & TIPS
Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate, cover with plasticwrap, and refrigerate for about 30 minutes.
Preheat oven to 160. line a baking sheet with a Silpat or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake.
Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving.
I let them cool on the baking sheet and don’t use a rack.
Adapted from Popsugar