Chef Latice Presents…… Chicago’s Best Chocolate Chip Cookie

12 ounces chocolate chips

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon kosher salt 

2 sticks (1 cup) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light brown sugar

2 teaspoons pure vanilla extract

2 large eggs (room temperature)

Paddle the butter for 30 seconds.

Add sugar and cream until light and fluffy.

Combine vanilla and eggs. Add one egg at a time. Scrape bowl after each addition.

Add dry ingredients in the parts. Once everything is in the bowl, mix until incorporated. Scrape bowl then mix at low speed for addition 30-60 seconds.

Add chocolate chips to the bowl and mix for 30 seconds. Scoop and bake at 350 for 8-10 for minis. 10-12 for large cookies.

Additional ingredients can be added or substituted as you please.