Destiny Chocolate Chip Cookies

Originally posted by: https://www.thebakingchocolatess.com/omg-soft-batch-chocolate-chip-cookies-pure-nirvana/

14 tablespoons unsalted butter softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below--I used 2 extra tablespoons

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.

2 ways to partially melt better. Place in microwave and partially melt halfway (watch to not melt completely) or use a a metal bowl, place the butter inside the bowl and place in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside (approx ½ of the butter melted). Take out of oven to cool.

Once the butter has cooled down, add both sugars and beat with a mixer until light and fluffy.

Add the vanilla and eggs, beating between each addition just until mixed.

Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined. If you find that the dough is wet, you probably need a little more flour

**If needed, add more flour, a tablespoon at a time, until the dough starts coming together to start forming a ball and not sticking to the sides of the bowl as much.

I added 2 extra tablespoons of flour to the 2 ½ cups flour - if you use over 3 tablespoons, it's too much

Fold in the chocolate chips until just incorporated. 

Use an ice cream or cookie scoop (¼ cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.

Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don't over-bake and allow to cool on wire rack.

Makes 1 dozen large or 2 dozen small cookies.

Store cookies in air-tight container.

NOTES

Enjoy!I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.