Chewy Chocolate Chip Cookies

Dough

• 1 cupButter, softened
  UnsaltedSalted
• 1 cupBrown sugar, packed
  Brown sugarWhite sugar + molasses
• 1/2 cupGranulated sugar
• 2Eggs
  EggFlax egg (per egg)
• 2 tspVanilla extract
• 2 3/4 cupsAll-purpose flour
  Bread flourAll-purpose flour
• 1 tspBaking soda
• 1 tspSalt
• 2 cupsChocolate chips

Dough

1. Cream the butter with the brown sugar and granulated sugar until light and fluffy.
2. Beat in the eggs and vanilla.
3. In a separate bowl, whisk the flour, baking soda, and salt, then mix into the wet ingredients just until combined. Fold in the chocolate chips.

Chill

1. Cover and chill the dough at least 30 minutes (up to 24 hours).
   ⏱ Start 30 min timer

   Tip: Chilling firms up the butter so the cookies spread less and bake up thicker, and it also deepens the flavour.

Bake

1. Scoop into golf ball-sized mounds, spaced well apart on a lined baking sheet, and bake at 175°C (350°F).
   ⏱ Start 11 min timer

   Tip: Pull them when the edges look set but the centres still look slightly underdone and pale — they firm up on the hot pan as they cool.

2. Let cool on the pan 5 minutes before moving to a rack.
   ⏱ Start 5 min timer