bake.debo.lt — family recipes

Gather your ingredients

Dough: Cream the butter with the brown sugar and granulated sugar until light and fluffy.
Dough: Beat in the eggs and vanilla.
Dough: 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: Cover and chill the dough at least 30 minutes (up to 24 hours).
Tip: Chilling firms up the butter so the cookies spread less and bake up thicker, and it also deepens the flavour.
Bake: Scoop into golf ball-sized mounds, spaced well apart on a lined baking sheet, and bake at 175°C (350°F).
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.
Bake: Let cool on the pan 5 minutes before moving to a rack.