Chocolate Chip Cookies- A Bountiful Kitchen

 Ingredients

• 1 cup unsalted butter, softened *see notes
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs cold
• 2 3/4 cups all-purpose flour* plus a tablespoon or two if needed
• 1 teaspoon baking soda
• 1 teaspoon salt I prefer coarse sea salt
• 2 cups or 1 12-oz. pkg. chocolate chips

Instructions

1. Preheat oven to 375° F. If using convection, preheat to 375 as well.
2. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

3. Cut butter into pieces (about 2 tablespoons each) and place in mixing bowl. 

4. After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.  (Don't overbeat)
5. Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.

6. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to ensure all ingredients are incorporated.

7. Add 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

8. Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. Just PULSE the mixer. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. 

9. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl and fold in the flour. (Only necessary if the dough is sticky).

10. Using a cookie scoop, drop onto baking sheets lined with parchment paper. Place 8-9 scoops of dough on each baking sheet.

11. Flatten slightly with the palm of your hand.
12. If using convection, bake for 7-10 minutes until golden brown.
13. If using regular (non convection) oven, bake at 375 for 10-12 minutes.

14. Cookies should be slightly golden and the cookie should not look wet on top.

15. Cool on baking sheets completely.

Recipe Notes

• The butter should be more firm than room temperature butter. I take it straight out of the fridge, and microwave it for about 18-20 seconds. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation. 
• There is usually a notable difference between using a convection and a standard oven. If you bake at the same temperature, for the same amount of time, the convection cookie will be done, with a beautiful, golden, slightly crispy outer layer. Still soft on the inside. And it will be taller than the cookie baked in a standard oven. Not everyone has a convection oven- if you don't, you can still bake a great cookie using a standard oven!