Directions: |
Directions:
Stir the very soft butter until smooth and creamy. Add the sugars and stir well. (Mixture will not be fluffy at this point,)
Whisk in the eggs and vanilla until the mixture is creamy and fluffy.
Sprinkle the baking soda, baking powder and salt evenly over the top of the butter mixture and stir to combine. Add the flour and stir with a sturdy spatula until all of the flour is incorporated, scraping the sides and bottom of the bowl frequently. Stir in the chocolate chips. Lick the spatula and bowl clean, but be sure to wash your face before your mother shows up.
Scoop up the dough in 2 tablespoon scoops onto a parchment-lined sheet pan. Don’t worry about spacing the cookies at this point. You can crowd them so you don’t have to refrigerate several pans. Refrigerate for at least 2 hours and up to 72 hours, covered lightly with plastic wrap.
When ready to bake, preheat the oven to 350˚F. Line several sheet pans with parchment paper. Place refrigerated dough balls onto one of the sheet pans, spacing 2 inches apart to allow for spreading. (Keep the rest refrigerated.)
Bake until golden brown but still soft, 14-18 minutes or until golden brown. Add additional chocolate chips to the tops of the cookies, if desired and sprinkle lightly with flaky sea salt (optional). Allow the cookies to cool for several minutes on the pan then transfer to a wire rack to cool. Repeat with remaining dough balls.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
After being refrigerated, the dough balls can also be transferred to a ziplock bag and frozen. Bake frozen cookies as directed above, giving them a few extra minutes in the oven until light golden brown.
Cookies can be stored in an airtight container at room temperature for 3-4 days and can also be frozen for 1-2 months.
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This recipe for One Bowl / No Mixer Chocolate Chip Cookies is from