Crispy Chocolate Chip Cookie
 
Makes about 36
Ingredients
  • 1 cup (227 grams) unsalted butter,* softened
  • 1½ cups (300 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (18 grams) vanilla bean paste 21⁄4 cups plus 3 tablespoons (305 grams)
  • all-purpose flour
  • 1 teaspoon (5 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • 8 ounces (230 grams) semisweet baking chocolate,* chopped
  • *We used Kerrygold and Ghiradelli.
Instructions
  1. Preheat oven to 375°F (190°C). Line rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chopped chocolate. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. Slightly press each scoop to flatten to half the original height.
  4. Bake until golden brown around the edges, 12 to 13 minutes, rotating pans and whacking hard on counter halfway through baking to help cookies spread. Bake 1 sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/crispy-chocolate-chip-cookies/