Ingredients
- 1 cup butter (227g) softened
- 1/2 teaspoon (.5g) salt
- 2 teaspoons (8g) hot water
- 1 teaspoon (4g) baking soda
- 3 cups (375g) all-purpose flour
- 2 teaspoons (8g) vanilla extract
- 2 large eggs
- 1 1/2 cups (300g) packed brown sugar
- 1/2 cup (100g) white sugar
- 2 cups (350g) semisweet chocolate chips
Instructions
In a stand mixer with paddle attachment, cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then add in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Remove bowl from stand mixer and stir in flour and chocolate chips.
Wrap dough in plastic wrap and chill for at least 1 hour, preferably overnight.
When ready to bake, preheat oven to 350 degrees F. Prepare cookie sheets with silpat or parchment paper.
Remove roughly 1-2 tablespoons of dough (depending on the size of cookie you prefer) and roll into a ball with your hands. Drop onto prepared pans. (I had 6 dough balls per cookie sheet)
Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly UNDER done.
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