Chocolate Chip Cookies

01Method

1. 1

   Arrange oven racks in the upper and lower thirds of the oven and heat to 150°C. Line two baking sheets with parchment paper.

2. 2

   In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, use an electric mixer on medium-high speed to beat the butter with both sugars until pale and fluffy, about 4 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla. Lower the speed to medium, add the flour mixture, and mix until just combined. Fold in the chocolate chips.

3. 3

   Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm apart. With lightly dampened hands, roll each portion into a ball. Bake for 24–28 minutes, rotating the sheets halfway through, until the cookies are golden, flat, and crisp. Allow to cool on the sheets for a few minutes before transferring to a wire rack to cool completely.

4. 4

   Once the baking sheets have cooled down fully, portion the remaining dough onto one sheet and bake as before. Keep finished cookies in an airtight container at room temperature for up to 5 days.