Chocolate Chip Pan Cookies
Yield 30
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Description
Skip the scooping and multiple batches and make Chocolate Chip Pan Cookies instead! Kosher, Dairy
Equipment
- Mixer with a paddle attachment or a hand mixer
Ingredients
- 2 ⅓ cups (325g) all-purpose flour
- 1 teaspoon (5 grams) teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (220 grams) unsalted butter at room temperature
- 1/2 cup (120 grams) light brown sugar press it firmly into the measuring cup!
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs at room temperature
- 2 cups (300 grams) chocolate chips it can be a mix of dark and white chocolate or chopped chocolate
Instructions
- Preheat the oven to 375°F/190°C. Line a baking pan with parchment paper.
- Sift the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes. Next, add the vanilla and lemon juice.
- Add the eggs one at a time, mixing just until combined. Scrape down the sides of the bowl as needed.
- Add the flour mixture to the butter mixture and mix until completely incorporated.
- Mix in 1 1/2 cups of the chocolate chips.
- Spread the cookie dough out on the parchment-lined pan and use wet hands or a rubber spatula to spread the dough all the way to the edges. It might seem like there isn't enough dough, but trust me, there is.
- Sprinkle the rest of the chocolate chips.
- Bake for 15-20 minutes, the edges should be a nice golden brown. Allow the cookies to cool completely before slicing into squares.
Tried this recipe? Tag@mamalivingabroad