Ingredients:
1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla
2 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse sea salt
1 (12 oz) bag mini semi-sweet chocolate chips
How to Make:
-Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
-Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
-Mix on low until evenly incorporated.
-Stir in all chocolate chips until evenly distributed.
-Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
-When ready to bake preheat oven to 350°
-I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
-Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.
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