1 cup salted butter, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
2/3 cup mini chocolate chips
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
Stir in the chocolate chips evenly.
Scoop out your dough onto a cookie sheet and freeze for at least one hour.
Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Place on baking sheet and bake for 18-20 minutes.
Transfer to a wire rack to cool completely.
Store airtight at room temperature for up to 5 days
This recipe can be found here.
