Award-winning art director Evelyn Suarez is sharing the secret to her homemade chocolate chip cookies!
Evelyn’s Chocolate Chip Cookies
Makes 40 cookies
2.5 cups all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter (room temperature)
2 cups packed light brown sugar
2 large eggs
1.5 teaspoons pure vanilla extract
1.5 cups semisweet chocolate chips
Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.
Spoon large drops of dough on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Leave pan on rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
Store the cookies in a tightly covered container at room temperature for up to 3 days.