Makes 45 cookies
Make these cookies super-size to take on picnics or serve at kids parties, or miniaturize them to include as part of a cookie plate to serve at a tea or reception.
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups semisweet chocolate pieces
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda, and salt into a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.
- In a medium bowl, combine the eggs and vanilla and add to the sugar mixture in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the flour mixture on low speed, mixing just until incorporated. Blend in the chocolate pieces by hand with a wooden spoon.
- Drop tablespoons of the dough onto the prepared baking sheets leaving 1 1/2 inch space between each cookie. Bake until golden brown, about 10 minutes. Transfer to cooling racks and cool completely. Repeat with remaining dough.
- The cookies may be stored in an airtight container at room temperature for up to 2 days.