1Start with butter at approximately 62.50F for optimal creaming.
2Start with butter at approximately 62.50F for optimal creaming.
3Start with butter at approximately 62.50F for optimal creaming.
4Put granulated sugar and light brown sugar in the bowl first, then add the softened butter.
5Put granulated sugar and light brown sugar in the bowl first, then add the softened butter.
6Put granulated sugar and light brown sugar in the bowl first, then add the softened butter.
7Install the paddle attachment (not the whisk) on the stand mixer.
8Install the paddle attachment (not the whisk) on the stand mixer.
9Install the paddle attachment (not the whisk) on the stand mixer.
10Start mixing on low speed, then slowly increase the speed once ingredients start to get crumbly.
11Start mixing on low speed, then slowly increase the speed once ingredients start to get crumbly.
12Start mixing on low speed, then slowly increase the speed once ingredients start to get crumbly.
13Cream the butter and sugars for a couple of minutes longer than when the sugar is no longer visible, until the butter lightens in color and feels slightly gritty.
14Cream the butter and sugars for a couple of minutes longer than when the sugar is no longer visible, until the butter lightens in color and feels slightly gritty.
15Cream the butter and sugars for a couple of minutes longer than when the sugar is no longer visible, until the butter lightens in color and feels slightly gritty.
16Combine the flour, baking soda, and salt in a separate bowl and mix them together thoroughly.
17Combine the flour, baking soda, and salt in a separate bowl and mix them together thoroughly.
18Combine the flour, baking soda, and salt in a separate bowl and mix them together thoroughly.
19Add the vanilla directly to the two eggs.
20Add the vanilla directly to the two eggs.
21Add the vanilla directly to the two eggs.
22With the mixer on low speed (around speed 2), add the egg mixture one at a time, waiting until the egg yolk is no longer visible before adding the second.
23With the mixer on low speed (around speed 2), add the egg mixture one at a time, waiting until the egg yolk is no longer visible before adding the second.
24With the mixer on low speed (around speed 2), add the egg mixture one at a time, waiting until the egg yolk is no longer visible before adding the second.
25Slowly add the dry ingredients (flour mixture) in about three doses, using a bent paper plate to control the delivery and keep the speed low to prevent flour from flying.
26Slowly add the dry ingredients (flour mixture) in about three doses, using a bent paper plate to control the delivery and keep the speed low to prevent flour from flying.
27Slowly add the dry ingredients (flour mixture) in about three doses, using a bent paper plate to control the delivery and keep the speed low to prevent flour from flying.
28Add the 340g of Nestle's brand chocolate chips to the dough.
29Add the 340g of Nestle's brand chocolate chips to the dough.
30Add the 340g of Nestle's brand chocolate chips to the dough.
31Turn up the speed and lift the head of the mixer to work all the batter off the paddle.
32Turn up the speed and lift the head of the mixer to work all the batter off the paddle.
33Turn up the speed and lift the head of the mixer to work all the batter off the paddle.
34Dose out the cookie dough using a 1 1/2 tablespoon disher, rounded, aiming for about 10 cookies per baking sheet.
35Dose out the cookie dough using a 1 1/2 tablespoon disher, rounded, aiming for about 10 cookies per baking sheet.
36Dose out the cookie dough using a 1 1/2 tablespoon disher, rounded, aiming for about 10 cookies per baking sheet.
37Bake the cookies; consider rotating the pans halfway through for even baking.
38Bake the cookies; consider rotating the pans halfway through for even baking.
39Bake the cookies; consider rotating the pans halfway through for even baking.