Brown Sugar Chocolate Chip Cookies with Crispy Edges

Alexis's Brown Sugar Chocolate Chip Cookies

Instructions

1. Cream the butter: In a mixing bowl, beat the 1 lb (4 sticks) of room temperature unsalted butter until smooth.
2. Add sugars: Incorporate the 3 cups of packed light brown sugar and 1 cup of granulated sugar, beating until the mixture is smooth.
3. Incorporate eggs and vanilla: Add the 4 large eggs one at a time, mixing well after each addition, then stir in the 2 tsp of vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together the 3½ cups of all-purpose flour, 1½ tsp of salt, and 2 tsp of baking soda.
5. Mix: Slowly add the dry mixture to the wet ingredients and mix until just combined.
6. Add chocolate: Fold in the 1½ cups of chocolate chips.
7. Chill: Cover the dough and refrigerate for at least 1 hour, or up to 2 days.
8. Bake: Preheat your oven to 375°F. Scoop the dough using a ¼-cup scoop onto baking sheets, ensuring plenty of space between each cookie as they will spread. Bake for 10–12 minutes, or until the edges are golden.
9. Serve: Let the cookies cool on the baking sheet for about 5 minutes before serving. Optionally, serve warm over vanilla bean ice cream with a sprinkle of flakey salt.