Fluffy Chocolate Chip Cookies

Active time: 20 minutes | Chill time: 12+ hours | Bake time: 13 minutes | Yield: 24 cookies

I am a sucker for chocolate chip cookies, so I love experimenting with different ways to make them! This was a totally new method for me and I was so excited with how they came out. When I brought these in to work, my coworkers couldn't stop raving about these ones, so I knew this method was a keeper for sure. Unfortunately, unlike many of my recipes, you do need an electric mixer for this one. If you don't have access to an electric mixer, fear not! Click HERE for another super soft cookie recipe that doesn't require any electric mixer :)

Ingredients:

• 113g (8 tbsp / ½ cup / 1 stick) butter, softened

• 165g (¾ cup + 1 tbsp) brown sugar

• 50g (¼ cup) granulated sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 1 ½ tsp salt

• 1 tsp baking soda

• 1 ¾ tsp baking powder

• 24g (2 tbsp) powdered sugar

• 1 large egg

• 100g (½ cup) sour cream

• 280g (2 ¼ cup) all purpose flour

• 270g (1 ½ cup) chocolate chips

Directions:

1. Add butter, granulated sugar, brown sugar, vanilla extract, salt, baking soda, baking powder, and powdered sugar to a large mixing bowl.

2. Mix on low speed with a stand or handheld electric mixer with a paddle attachment for 1 minute, then increase speed to medium for 10 minutes, scraping the bowl halfway through. It is important that you mix for the full 10 minutes to help aerate the dough which will make fluffier, lighter cookies.

3. Scrape down your bowl again, then reduce speed to medium-low and add egg, then sour cream. Scrape down your bowl.

4. Add flour and mix on low speed until flour is mostly incorporated. Add chocolate chips and mix until just evenly distributed, do not overmix.

5. Divide dough into 45g portions (2 tbsp).

6. Place the cookie dough onto baking sheet lined with parchment paper and refrigerate for at least 12 hours.

   1. To keep the cookie dough from drying out, I recommend chilling them on the baking sheet in the refrigerator for 1 hour, then transferring them to a zip plastic bag or other airtight container for the remainder of the 12 hours.

7. When ready to bake, preheat the oven to 350°F.

8. Place on a baking sheet lined with parchment paper, about 4 inches apart. Bake for 11-15 minutes, until they are lightly browned around the edges, but remain light in the centers. Cool on the baking sheet for 12-15 minutes before transferring to a cooling rack.

Notes:

• 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.

• You do need an electric mixer for this recipe to ensure the cookie dough is super light, fluffy, and very well mixed.