How to Make the BEST Chocolate Chip Cookies #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment or a Silpat liner.
2. In a stand mixer with the paddle, beat the softened butter, 1 1/4 cups packed light brown sugar and 1/2 cup granulated sugar on medium-high for 1–2 minutes until creamy.
3. Beat in the 2 eggs one at a time, mixing well after each, then beat in 2 tsp vanilla.
4. In a separate bowl, whisk together 3 cups flour, 1 tsp salt and 1 tsp baking soda. Add to the butter mixture in three portions, mixing just until combined; do not overmix.
5. Reserve 1/4 cup chocolate chips and fold the remaining 2 cups into the dough.
6. Scoop 3 Tbsp (about 55 g) portions of dough with an ice cream scoop, place on the lined sheet and lightly roll each ball between your hands.
7. Refrigerate the dough for at least 30–60 minutes (or overnight) for thicker, chewier cookies.
8. Bake one sheet at a time at 350°F for 10–12 minutes, until the edges are barely golden and the tops still look slightly underbaked. Keep the remaining dough chilled until needed.
9. As soon as the cookies leave the oven, press the reserved chocolate chips into the tops. Cool on the sheet for 5 minutes, then move to a wire rack.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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