Chocolate Chip Cookies

Preheat the oven to 350 F.

In a large bowl using a handheld mixer or in the bowl of a stand mixer, cream the butter, sugar, brown sugar, eggs, and vanilla until smooth and fluffy. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips.

Form the dough into golf-ball sized balls and place them about 2 inches apart on a parchment paper-lined baking sheet.

Bake for 9-10 minutes, just until the edges start to brown lightly. Do not over-bake them or they will be crispy rather than chewy. They will look under-baked when you take them out but will firm up as they cool. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely. Cookies will keep for 7 days in a sealed container at room temperature.

Recipe adapted from Today’s Parent.