Soft Chocolate Chip Cookies

One of the issues with most types of cookies, is they're really amazing when they're fresh out of the oven, but then they are nowhere near as good once they've cooled down.

Lucky for you, this recipe is different! These are still an absolute delight when they're fresh out of the oven, but they're still so wonderful to eat even once they've cooled down to room temperature. This makes them perfect to bring to an event, a bake sale, or simply to make a big batch of to keep snacking on :)

Ingredients:

• 12 tbsp ( 1 ½ stick) butter, softened

• 150g(¾ cup) granulated sugar

• 150g (¾ cup) brown sugar

• 2 eggs, room temperature

• 1 tsp vanilla extract

• 360g (3 cups) all purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 250g (1 ½ cup) chocolate 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 10-14 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.