4/15/2022
Jessie’s Chocolate Chip Cookies
Find out how Jessie makes her delicious chocolate chip cookies.
Let’s get to the good stuff: dark brown sugar. Add an abundance of semisweet chocolate and you’ve got a cookie recipe you’ll never bake enough of!
Ingredients
2 3/4 cups all-purpose flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 1/2 sticks unsalted butter
1 3/4 cups dark brown sugar
2 eggs
2 tsps. pure vanilla extract or vanilla bean paste
1 12-oz bag of semisweet chocolate chips
Directions
- Sift the flour, salt, baking powder, and baking soda into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer until pale and fluffy. Beat the eggs in one at a time, then incorporate the vanilla. Add the dry ingredients and combine. Stir in the chocolate chips by hand.
- Press plastic wrap directly onto the dough and refrigerate for at least one hour – ideally overnight.
- Preheat the oven to 375 degrees.
- Line two baking sheets with parchment paper. Using an ice cream scoop, place the dough onto the baking sheets while leaving about two inches of space between each cookie. Chill any remaining dough while baking the first batch.
- Bake for 12 to 15 minutes, or until the cookies are golden around the edges but soft in the middle. Let the cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Repeat the process with any remaining dough once the baking sheets have returned to room temperature.