Chewy Chocolate Chip Cookies

Active time: 25 minutes | Bake time: 14 minutes | Yield: 34 cookies

I know I have about a million different chocolate chip cookie recipes on here, but that is because I keep experimenting with them and keep coming up with delicious results! These ones are soft and chewy and slightly thick from the powdered sugar, so yummy!

Ingredients:

• 16 tbsp (226g / 2 sticks) butter, softened

• 200g (1 cup) granulated sugar

• 200g (1 cup) brown sugar

• 3 large eggs, room temperature

• 1 ¼ tsp vanilla extract

• 440g (3 ⅔ cups) all purpose flour

• 24g (2 tbsp) powdered sugar

• 1 ¼ tsp baking soda

• 1 ¼ tsp salt

• 360g (2 cups) chocolate chips - I recommend half semisweet, half dark chips.

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Cream butter together with granulated and brown sugar in a large bowl with a spatula or electric mixer with paddle attachment.

3. Mix in eggs and vanilla until smooth.

4. Add flour, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).

5. Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.

6. Divide dough into 45g pieces (about a 2 tbsp cookie scoop)

7. Place cookies on baking sheet about 3 inches apart. Bake for 11-16 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.