the cookies i lerve

 

Nancy Olin's Chocolate Chip Cookies

from the Bake Sale Cookbook, 2000

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• 3/4 cup white sugar
• 2 large eggs, at room temperature
• 1 generous teaspoon vanilla extract
• 2 cups all-purpose white flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups semi-sweet chocolate chips

Preheat the oven to 340 degrees. Line a cookie sheet with parchment paper.

Place the butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy. Scrape down the sides of the bowl, add the eggs and vanilla, mixing well between additions. Scrape down the sides of the bowl, add the flour, baking soda and salt and mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and mix again.

Drop the cookies by heaping tablespoons 2 inches apart onto the prepared pan. Transfer to the oven and bake until the cookies begin to brown on the edges but are soft in the middle, 10 to 12 minutes. Cool on the cookie sheet for 2 to 3 minutes and then transfer to a wire rack. Let the cookie sheet cool completely between batches and repeat with remaining dough.