 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 28 |
|
Ingredients:
3 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons salt |
2 sticks (1 cup) unsalted butter, melted and cooled slightly |
1 1/2 cups packed light brown sugar |
1 cup granulated sugar |
3 large eggs |
1 1/2 teaspoons vanilla |
2 1/2 cups semisweet chocolate chips (16 ounces) |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
2. Whisk together flour, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
4. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
6. Cooks' note: Cooled cookies keep in an airtight container at room temperature 3 days.
|
|