These cookies are great for making ice cream sandwiches. Just take a scoop of your favourite ice cream, place it in between two cookies to make a sandwich, transfer it to the freezer for a few minutes to set, and enjoy on a hot summer day.
Servings: 60 cookies
Ready time: 45 minutes
¾ cup white sugar
1 ½ cups brown sugar
1 cup plus 2 tbsp butter, room temperature
1 ½ tsp pure vanilla extract
1 ½ tsp baking soda
3 1/3 cups all purpose flour, sifted
2 cups bittersweet chocolate chips
Preheat the oven to 315°F
In a mixing bowl, combine white sugar, brown sugar and room-temperature butter
Beat together in the bowl of an electric stand-mixer with the paddle attachment on medium speed until pale and fluffy, approximately 4 to 5 minutes, making sure to scrape the sides of the bowl occasionally.
Add vanilla, and then the eggs, one at a time until incorporated. Scrape the sides of the bowl and beat for 5 minutes.
Add baking soda and sifted all-purpose flour, and blend on low speed until just incorporated.
Add chocolate chips, and blend for a few seconds until evenly distributed.
Wrap the dough in plastic wrap or parchment paper and transfer to the refrigerator for 10 to 15 minutes to firm up.
Roll dough into 1-inch balls and place onto a parchment lined baking tray, making sure to leave at least 2 inches between each cookie.
Bake in a preheated oven for 15 minutes.
Remove from the oven and allow the cookies to cool for a few minutes before lifting them off the tray.