Chocolate Chip Cookies
1 hour 10 mins
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat, softened
1 ¼ cups
1 cup firmly packed brown sugar
¾ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups dark chocolate chips
fleur de sel
- Heat oven to 350ºF
- Line 3 baking sheets with parchment paper; set aside.
- Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
- Beat on high speed, scraping sides occasionally, 4 minutes or until mixture is light and fluffy. Add vanilla and eggs, 1 at a time, beating well after each addition. Add flour mixture gradually, beating at low speed just until combined. Add chocolate chips; beat on low speed until well distributed.
- Scoop slightly underfilled 1/4 cupfuls of dough onto prepared baking sheets. Bake 15-17 minutes or until edges are deep golden brown.