If you're anything like me you love a soft, chewy chocolate chip cookie. These are my "go to" cookies! Using butter & eggs right out of the fridge causes the cookies to maintain their thickness during baking.
I used a cookie cutter dipped in flour to make the heart shapes, & melted white morsels for the heart design.
Super soft and chewy on the inside and a little crunch on the outside.
Yields about 4-5 dozen 2 1/2 inch cookies
1 1/3 cups of cold unsalted butter
1 1/2 cups of packed light brown sugar
1 cup of granulated sugar
2 large cold eggs
1 Tablespoon of pure vanilla extract
1/2 teaspoon of almond extract
3 3/4 cups of all purpose flour
1 1/4 teaspoon table salt
1 teaspoon baking soda
2 cups of semisweet chocolate chips
Preheat oven to 375 degrees F. Spray cookie sheet with non stick spray or line with parchment.
In a stand mixer fitted with the paddle attachment, beat the butter and both sugars, starting at low speed and working your way up to high speed until the mixture is light and fluffy. Scrap the bowl and beater.
Add the eggs, vanilla and almond extract. Beat on low until blended. Beat on high until light and fluffy, about a minute.
In a medium bowl whisk the flour, salt, and baking soda.
Add to the butter/sugar mixture and stir with a wooden spoon just until blended.
Stir in the chocolate chips. The dough will be stiff.
Place the bowl of cookie dough in the fridge for 5 minutes to cool it down.
Using a small cookie scoop, drop rounded dough onto cookie sheet about 2 inches apart.
Bake until the edges of the cookies are golden brown. 8-10 minutes. Rotate the sheets halfway through for even cooking. The cookies will still be soft in the center.
Let cookies rest on cookie sheet for 5 minutes transfer to a cooling rack.
I place my cookie sheets in the fridge/freezer in between batches to allow them to cool down before cooking the next batch of cookies. This helps the cookies rise better in the oven.
Keep your dough in the fridge in-between batches to keep it chilled.