Ingredients

1 cup granulated sugar
1 cup brown sugar, not packed
2 cups salted butter, room temperature
2 large eggs
2 tsp vanilla extract
5 1/2 cups all-purpose flour
1 1/2 cups mini semi-sweet chocolate chips

Directions

Cream the butter and sugar together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated – for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough.

Add eggs and vanilla extract slowly and mix. Scrape down the bowl with your spatula if needed and mix again.

Add all of the flour to the bowl. When it starts to come together add the mini chocolate chips and mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment.

Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.

Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.

Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

Preheat your oven to 375°F or 190°C.

Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

Let cookies cool to room temperature and decorate if you like! !