Classic Chocolate Chip Cookies

Few treats are more nostalgic than warm, gooey chocolate chip cookies fresh from the oven. Made with Plugrà slow-churned, 82% butterfat butter, these cookies bake up crisp on the edges, soft in the center, and irresistibly rich in flavor.

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Servings

12 cookies

Prep Time

15 mins

Cook Time

9-10 mins

3 cups	all-purpose flour
1 tsp	baking soda
½ tsp	baking powder
1 tsp	Kosher salt
1 cup (2 sticks)	Plugrà Unsalted Premium European Style Butter
1 cup	granulated sugar
1 cup	brown sugar, packed
2	large eggs
2 tsp	vanilla extract
2 cups	chocolate chips

1	Heat oven to 375 F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
2	In the bowl of a stand mixer or a large bowl with a hand mixer, combine butter, granulated sugar and brown sugar. Mix on medium-high speed 3 minutes, and then scrape down the sides of the bowl. Mix 2 minutes more. Add eggs and vanilla extract, and mix again on medium speed 2 minutes more, until fluffy.
3	Add dry ingredients to the bowl a little at a time and mix on low speed until just combined. Once all the dry ingredients are combined, scrape down the edges of the bowl.
4	Add chocolate chips and mix on low speed just long enough to incorporate the chocolate chips.
5	Using a cookie scoop or large spoon, scoop about 2 tablespoons of dough and place on the baking sheet until all dough is used. Evenly spread out the cookie dough balls.
6	After the cookie dough balls are on the baking sheet, place a few more chocolate chips on top of each dough ball before baking.
7	Bake 9–10 minutes. Edges should look slightly golden brown, and the middle should still look soft and almost undone.
8	Cool on the baking sheet about 5 minutes, and then transfer the classic chocolate chip cookies to a cooling rack.
9	Keep cookies in an airtight container or bag for up to 10 days.