Crispy chocolate chip cookies

Ingredients:

• 2 and 1/4 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon fine salt
• 175 g unsalted butter, room temperature
• 3/4 cup light brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 packet (340 g) of semi-sweet chocolate granules

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 300°F (150°C). Line 2 baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
2. In a large bowl, combine the flour, baking soda, and salt. In another bowl, beat the butter with the brown and white sugars with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition until fully incorporated; whisk in the vanilla extract. Reduce the mixer speed to medium, add the flour mixture, and mix until smooth. Stir in the chocolate chips.
3. Drop 12 portions of dough (about 1 heaping tablespoon) onto each prepared baking sheet, spacing them about 2 inches apart. Using wet hands, shape into balls. Bake until golden, flat, and crisp, 24-28 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
4. Once the baking sheets are completely cool, add the remaining dough and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.