Chocolate Chip Cookies

Instructions

1. Heat the oven to 375°F with a rack in the middle. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda and salt.Heat the oven to 190°C with a rack in the middle. Line two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda and salt.

2. In a large bowl, beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed until lighter in color and fluffy, 2–3 minutes.

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3. Beat in the eggs one at a time, then the vanilla, scraping down the sides of the bowl as needed. The mixture should look smooth, not curdled.

4. Add the flour mixture and mix on low speed just until no streaks of flour remain. Stir in the chocolate chips with a spatula.

5. Scoop the dough into balls of about 3 tbsp each and set them on the lined sheets with a 2-inch gap between them, about 12 per sheet.Scoop the dough into balls of about 3 tbsp (44 mL) each and set them on the lined sheets with a 5 cm gap between them, about 12 per sheet.

6. Bake one sheet at a time until the edges are golden but the centers still look pale and a little soft, 10–12 minutes. The centers firm up as the cookies cool.

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7. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack. Bake the remaining dough on a cool sheet; a hot sheet makes the cookies spread too much.

   Start 5:00 timer