This post may contain affiliate links. Before you start baking, be sure to read my best baking tips to ensure success. Step-by-Step Instructions In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and both sugars. 3 minutes, or until light and best easy chocolate chip cookies, scraping down the sides and bottom of the bowl as necessary.
Beat for 2 minutes more, then scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined, then add the flour. Mix on low speed until the dough is uniform. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. Alternatively, if you don’t want to wait, form the dough into balls as instructed below, arrange on the baking sheets, and chill in the fridge until firm, about 30 minutes.
Drop the dough in firmly packed 1. 5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. 5-T cookie scoop with a wire trigger. 3 cup chocolate chips and dot them on the dough balls, pressing them in slightly, before baking.
Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. I’d love to know how it turned out! Please let me know by leaving a review below.
