The Best Chocolate Chip Cookies

 

Ingredients

• 1 cup 226 g unsalted butter, cold and cut
• 1 cup 200 g granulated sugar
• 1 cup 220 g brown sugar, packed
• 2 large eggs room temperature
• 2 tsp 9 g vanilla
• 3 + 1/4 - 1/2 cups 420 g all-purpose flour (Batter should be only slightly sticky 
• 1 teaspoon 4 g baking soda
• 1 teaspoon 4 g baking powder
• 1 teaspoon 5.6 g salt
• 1 cup 150 g semi-sweet mini chocolate chips
• 12 oz bag milk chocolate chips (I use the larger size chips like Ghiradelli)

Instructions

• Preheat your oven to 350° (325° convection) F. Line baking sheets with parchment paper (important, don't skip!)
• In the bowl of an electric mixer fitted with the paddle attachment beat cut butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until just combined, don't over mix. 
• Stir in the chocolate chips.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 9-10 minutes. The cookies are done when the edges are slightly golden brown and the center still slightly shiny. Leave on sheet to cool. (Remove to wire rack if the center is not shiny immediately after baking to keep from overbaking).