INGREDIENTS
2 sticks butter (1 cup), room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 extra-large eggs, room temperature
2‑1/4 cups all purpose flour
1/2 teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1/2 cup milk chocolate chips or chunks
PREPARATION:
1. Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.
2. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated.
3. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.
2 sticks butter (1 cup), room temperature
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon vanilla
2 extra-large eggs, room temperature
2‑1/4 cups all purpose flour
1/2 teaspoon cinnamon
2 cups semi-sweet chocolate chips or chunks
1/2 cup milk chocolate chips or chunks
PREPARATION:
1. Preheat oven 350°, middle rack. In a bowl, whisk cinnamon into flour. In a stand mixer with paddle, put butter, both sugars, baking soda, salt and vanilla. Beat medium just until ingredients come together as a mass.
2. Add eggs, one at a time, until fully incorporated, stopping to scrape sides as needed. On low, add flour and cinnamon and beat just until incorporated. Add chips and beat just until incorporated.
3. On 1-2 baking sheets lined with parchment, drop batter by heaping tablespoon, up to 15 per sheet. Bake 13-15 minutes, turning midway until just golden brown on edges. Let cool on racks.
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