Description
Buttery Chocolate Chip Cookies that are chewy on the inside, crispy around the edges, and loaded with chocolate.
Ingredients
- 1 cup Butter, Softened
- 1 cup Packed Dark Brown Sugar
- ½ cups Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Pure Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1-½ teaspoon Salt
- 16 ounces, weight Bittersweet Chocolate Chips
Preparation
Preheat oven to 375ºF and line a couple of baking sheets with parchment paper or a Silpat baking mat.
With an electric mixer, cream the butter, sugars, eggs and vanilla in a large bowl until light and fluffy.
In a medium bowl, combine flour, baking soda, cinnamon and salt with a wire whisk. Stir flour into butter mixture, just until combined. Stir in chocolate chips.
Drop by rounded generous tablespoon-size balls of dough onto the baking sheets, spaced 3 inches apart. These will spread out quite a bit.
Bake for about 12 minutes, until golden brown and mostly set in the center.
Place the baking sheet on a wire rack to cool. These are very fragile when warm, so let them cool for at least 5 minutes on the baking sheet before gently moving them to the wire rack to cool completely.
Store in an airtight container for up to 1 week. These also freeze well, sealed in freezer bags.
