Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Cream together 225g softened butter, 150g white sugar, and 165g brown sugar. Mix until the batter looks pale and fluffy. Note: This adds air for a better lift.
  2. Beat in 2 large eggs one at a time. Wait for each egg to fully incorporate before adding the next.
  3. Stir in 5ml vanilla extract. Note: Adding this after the eggs prevents the alcohol from evaporating too quickly.
  4. In a separate bowl, whisk together 280g all purpose flour, 5g baking soda, and 3g salt.
  5. Gradually pour the dry mixture into the wet ingredients. Mix on low speed just until the flour streaks disappear. Note: Overmixing makes the cookies tough.
  6. Fold in 340g semi sweet chocolate chips by hand using a spatula. Ensure they are evenly distributed.
  7. Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on parchment lined sheets 2 inches apart.
  8. Bake for 10–12 minutes until the edges are deep mahogany brown while the centers remain slightly soft.
  9. Immediately remove from the oven and press 2 candy eyeballs into the center of each cookie.