Ingredients
- 1 cup salted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 20-24 ounces chocolate chips, 2 regular bags, or 1 large
Instructions
- Preheat the oven to 350 degrees, and spray a half sheet pan with cooking spray. If you have time, set out the eggs and butter so they can come to room temperature. The eggs will still work straight from the fridge, but the butter will need to be softened. In a time crunch, you can soften it in the microwave. It's about 15 seconds for me!
- In a large bowl (or in your stand mixer), beat the softened butter and both sugars until smooth and creamy--about two minutes.
- Beat in the eggs one at a time, then add the vanilla.
- Mix in the salt, baking soda, and flour, only until just combined. You don't want to over mix the batter.
- TIP: Use a spoon to add flour to your measuring cup, then level it off. This will ensure you don't get too much flour.
- Add the chocolate chips and stir just until they're mixed in. You don't want a lot of extra stirring or over mixing. Be generous with the chocolate chips! They make big difference. I use two full 12 oz. regular-sized bags, or one of the larger bags that's around that many ounces.
- Press the dough onto the half sheet, making sure it's as even as possible. It can be a little sticky, so I put a bit of butter on my fingers to help the process.
- Bake for 20-25 minutes at 350 degrees, or until they're golden brown. It's closer to 20 minutes in my oven. Let them cool, then cut into bars for serving. You can cut them as small or as large as you like, so the serving size will depend. I usually get 28-32 per batch.
Notes
*If you use unsalted butter, up the salt to 1 teaspoon.
Recipe Equipment
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