Chewy cookies

Ingredients:

• 340 g semi-sweet chocolate chips
• 1 cup brown sugar
• 2 and 1/4 cups premium wheat flour
• 3/4 teaspoon baking soda
• 1/2 tsp fine salt
• 110 g (8 tbsp) softened butter
• 1/2 cup granulated sugar
• 2 eggs category CO
• 2 tsp vanilla extract

Preparation:

1. In a medium bowl, combine the flour, baking soda, and salt. When measuring flour, pour it into a dry measuring cup to create aerated flour, then shake off any excess. (If you scoop flour directly from the bag, you'll compress the flour, resulting in dry baked goods.)
2. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until well combined, about 2 minutes.
   
   Add the eggs and vanilla extract and beat until light and fluffy, 2-3 minutes. Add the flour mixture and mix on low speed. Add the chocolate chips and fold in with a silicone spatula.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Using a small ladle or tablespoon, drop level tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. (This should make about 12 cookies.)
   
   Bake until golden brown around the edges and soft in the center, 12-15 minutes. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough; you'll make 3 batches of homemade cookies. Refrigerate the dough between baking sessions.
   
   Try cooking this chewy tapioca flour cookies.