Sort ingredients
nashkash79
QR Code
Listen
PdfPreheat convection oven to 325F with the fan on low.
Whisk flour and baking soda into a mixing bowl. Stir in the salt.
In the bowl of a stand mixer fitted with the paddle, beat the butter until it has the consistency of mayonnaise and then add both sugars and beat on medium speed until mixture is light and creamy, about 3-4 minutes. Scrape down sides of the bowl.
Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary.
Add dry ingredients and mix on low speed to combine. Mix in chocolate chips.
Bake for 8 minutes, then rotate trays and bake for an additional 4 minutes, or until the tops are no longer shiny.
Note: Uncooked dough can be kept up to 5 days in the fridge or 2 weeks in the freeze.