Preheat the oven to 350°F/176°C.
In a small mixing bowl, whisk together the flour and baking soda. Set aside. Using a stand mixer fitted with a paddle, beat the butter and the sugars together on medium speed until light and fluffy. Mix in the salt, vanilla, and eggs. Reduce the speed to low and gradually add in the flour mixture. When fully combined, fold in the chocolate chips.
Line a baking sheet with parchment paper or a Silpat. Using a tablespoon (15ml) spoon or cookie scoop to measure, drop dough onto the baking sheet about 2 inches (5cm) apart.
Bake for 8 to 10 minutes until the edges are golden but the cookie is still soft in center making it chewy!
Transfer to a cooling rack.
Cookies can be stored in an airtight container for up to 1 week at room temperature.
Martha’s Baking Tip: for uniform cookies, use a cookie scoop.
Preheat the oven to 350°F/176°C.
In a small mixing bowl, whisk together the flour and baking soda. Set aside. Using a stand mixer fitted with a paddle, beat the butter and the sugars together on medium speed until light and fluffy. Mix in the salt, vanilla, and eggs. Reduce the speed to low and gradually add in the flour mixture. When fully combined, fold in the chocolate chips.
Line a baking sheet with parchment paper or a Silpat. Using a tablespoon (15ml) spoon or cookie scoop to measure, drop dough onto the baking sheet about 2 inches (5cm) apart.
Bake for 8 to 10 minutes until the edges are golden but the cookie is still soft in center making it chewy!
Transfer to a cooling rack.
Cookies can be stored in an airtight container for up to 1 week at room temperature.
Martha’s Baking Tip: for uniform cookies, use a cookie scoop.
