Matt Lewis' (Baked) Chocolate Chip Cookies
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups semisweet chocolate chips
- In a large bowl, whisk the flour, salt, and baking soda together; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
- Add the flour mixture, bit by bit, mixing after each addition.
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl tightly and put in the fridge for several hours (Baked suggests 6; I did 2 and they were still delicious).
- Preheat the oven to 375 F degrees.
- If you want big cookies, use an ice cream scoop to scoop out 2-tablespoon sized balls. If you want smaller ones, use two teaspoons (one to scoop the dough and one to release it). Use your hands to shape into perfect balls and erase any imperfections. Place on prepared baking sheets, leaving at least 1 inch between cookies. Bake for 10-12 minutes for smaller cookies, 12-14 minutes for larger cookies. Make sure to rotate pans at the halfway mark to ensure even baking. They're done when the edges are golden and the tops are just starting to lose their shine.
- Remove pan from oven and cool on wire rack. They are great warm, but you could also let them cool, if you're so inclined.
- These babies can be stored in an airtight container for up to 3 days. Doubt they'll last that long though.