Chocolate chip cookies are a staple in my kitchen, and this CK’s Cupcakery recipe hits the spot every time! Crispy on the outside, but soft and chewy on the inside, just how I like it. I am so excited to share this secret (not so secret anymore) recipe with you!

Ingredients

• 2 1/4 cups all purpose flour
• 1/2 tsp. baking soda
• 1 tsp. salt
• 200 grams butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 2 tsp. vanilla extract
• 2 eggs
• 300 grams chocolate chips

Method

1. Whisk together the flour, baking soda and salt in a bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium speed till light and fluffy.
3. Reduce the speed to low and add in the vanilla and eggs. Beat until well mixed, about 1 minute.
4. Add in the flour mixture and beat until just combined. Stir in the chocolate chips and refrigerate the dough for at least 1 hour.
5. Pre heat the oven to 350F and scoop dollops of the batter onto a baking sheet lined with parchment paper, making sure to leave a good amount of space between each cookie. Bake 15 minutes for a softer cookie, and 20 minutes for a crispy cookie.
6. Transfer to a cooling rack and serve when completely cooled, or store in the fridge for up to a week.