2cupschocolate chipscombination of milk, semi sweet and white chocolate
sea salt
Instructions
Cream butter and sugar until very light, about five minutes.
Add eggs, one a time, mixing well after each.
Add in vanilla. With mixer on low add in dry ingredients.
Add in chocolate chips.
Refrigerate dough two hours (I put it in the freezer for 30 minutes)
Bake at 350 degrees on parchment lined cookie sheets. Sprinkle lightly with sea salt before baking.
Bake 12-15 minutes
Notes
I have made these cookies without chilling them when I was in a real hurry. They have a tendency to spread just a little bit more but they are just as delicious!
Use a cookie scoop to get evenly sized cookies. This one is my favorite cookie scoop.