Soft and Chewy Chocolate Chip Cookies

This is the perfect soft and chewy cookie - with whole real ingredients - no pufas or refined oils

Prep:20 mins

Total:1 hr 10 mins

Yield: Makes about 3 dozen

Ingredients

• 2 1/4 CUPS ORGANIC UNBLEACHED ALL-PURPOSE FLOUR OR SPELT

• 1/2 TEASPOON BAKING SODA

• 1 CUP ORGANIC UNSALTED BUTTER, ROOM TEMPERATURE

• 1/2 CUP ORGANIC CANE SUGAR

• 1 CUP PACKED ORGANIC LIGHT BROWN SUGAR

• 1 TEASPOON KOSHER SALT

• 2 TEASPOONS PURE VANILLA EXTRACT

• 2 LARGE EGGS

• 12 OUNCES SEMISWEET CHOCOLATE CHIPS (2 CUPS) ( I LIKE LILLYS BRAND)

  Directions

• STEP 1

  Preheat oven to 350°F with racks in the upper and lower third positions. I

  In a small bowl, whisk together flour and baking soda; set aside. In the bowl beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.

  Add salt, vanilla, and eggs; mix to combine.

  Gradually add flour mixture, mixing until just combined.

  Mix in chocolate chips. ( you can use a stand mixture if you prefer)

  STEP 2

  Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper

  STEP 3

  Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

  Remove from oven, and let cool on baking sheet 1 to 2 minutes.

  Transfer cookies to a wire rack and let cool completely.

  Store cookies in an airtight container at room temperature up to 1 week.

  Enjoy with a tall glass of cold milk or nice frothy coffee. - I bet these would make really nice ice-cream sandwiches' too