The best chocolate chip cookies soft& chewy

Video Description

Miss Edna Mae's southern chewy chocolate chip cookies are sooo moist & chewy in the middle with the perfect crisped crunch on the edge! They don't have an overbearing or not enough amount of chips. With my recipe, you get the perfect portion of chip to dough in every bite!                      Miss Edna Mae's Southern                      chewy chocolate chip cookies                       * 3 cups all-purpose flour                       * 1 tsp baking soda                       * 3/4 tsp kosher salt                       * 2 sticks unsalted softened                        room temperature butter                       ( 2 sticks equals 16 tbsps/1 lb)                       * 1 cup light brown sugar packed                       * 1 cup white granulated sugar                       * 2 large eggs                       * 1-2  tsp vanilla extract                       * 1-2 cups semisweet                       chocolate chips.                             INSTRUCTIONS 1) In a large bowl, combine all of the flour with the baking soda & salt. Set aside 2) Use a mixer on medium speed to combine the softened butter, granulated & brown sugars together. mix on medium high until a fluffy like consistency . 3) Add the 2 eggs & the vanilla & mix until combined. 4) Add in all of the flour mixture and only mix until you can't see any more of the flour.  Do not over mix. 5) Add in your chips & mix into the dough until until completely mixed in. Mixer on low. 6) Cover the bowl and put in the refrigerator for 20 minutes.( Cold dough is what makes the middle chewy. 7) Heat oven to 350° 8) Line a baking pan with parchment paper( or can grease pan lightly if no paper. ) 9) It's time to start scooping the dough into golf ball sized balls, placing the ball rolls on the pan. Be sure space far enough apart to give cookies room to spread. Make each rolled ball golf ball size. Do not pat the balls down.  10) Bake the cookies until you see the edges starting to brown( 10-12 minutes). The middle will probably still be light in color ,but they'll keep browning after out of the oven. 11) Repeat cookie rolling process until all dough is used. 12)Or you can freeze the remaining dough. To properly freeze your dough, still roll dough into balls. Place rolled balls on a pan lined with parchment paper & place in freezer until frozen solid. Place dough balls in freezer proof bags. Will last about three months.