Super-Chewy Chocolate Chip Cookies

1. 1

   Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.

2. 2

   Whisk together the flour, baking soda and salt in a large bowl.

3. 3

   Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes.

4. 4

   Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla.

5. 5

   Reduce the speed to medium, add the flour mixture, and beat until just incorporated.

6. 6

   Stir in the chocolate chips.

7. 7

   Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.

8. 8

   Roll each into a ball with slightly wet hands.

9. 9

   Bake until the cookies are golden with caramelized edges, 12 to 15 minutes, rotating the baking sheets halfway through.

10. 10

    Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

11. 11

    When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake.

12. 12

    Store the cookies in a tightly sealed container at room temperature for up to 5 days.

* Per serving · 4 servings · Values may vary.

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