These still turned out flat, although I did not chill the dough before cooking (I had the munchies and didn't have the patience to do so). Either way, my husband said they were still his favorite of all three homemade recipes I've used so far.
2 & 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 & 1/2 sticks unsalted butter, softened
1 & 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 cups semisweet chocolate chips
- Sift the flour, salt, baking powder, and baking soda together in a large bowl.
- Beat the butter, brown sugar, and granulated sugar in a bowl with a mixer on medium high until pale and fluffy. Beat in the eggs one at a time, then beat in the vanilla.
- Reduce mixer speed to low and add flour mixture, beating until combined.
- Stir in chocolate chips by hand, press plastic wrap directly on to surface of dough, and refrigerate at least one hour, preferably overnight.
- Preheat oven to 375 degrees.
- Place on baking sheets about two inches apart and bake until cookies are golden around edges but still soft in the middle, about 12 minutes.
- Remove from the oven and let cool 10 minutes on the sheets then transfer to racks to cool completely.
