Ultimate Chocolate Chip Cookies

Note: Aerate (fluff) your flour before measuring to avoid a dense cookie. Use a fork to fluff and spoon flour into the cup, then level with a knife. A properly spooned cup of flour weighs about 4.5 ounces (120 g).

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 cup granulated white sugar
• 1 cup packed light brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons water
• 3 cups (12.75 ounces / 360 grams) all-purpose flour (spooned, not scooped)
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips

Instructions

1. Preheat oven to 350°F (175°C).
2. Line two cookie sheets with parchment paper.
3. Cream together butter, white sugar, brown sugar, salt, baking soda and cream of tartar until smooth. Beat in eggs one at a time. Stir in vanilla and water. Add flour, one cup at a time, then stir in both types of chocolate chips. Drop dough by walnut-sized spoonfuls onto prepared pans and slightly flatten each ball.
4. Refrigerate dough for 1 hour.
5. Bake 10–11 minutes, or until edges are light golden and centers look slightly underdone.
6. Cool slightly, then remove from sheet and finish cooling on a wire rack.

Make Ahead Note

Store covered in the refrigerator for up to 3 days, or freeze dough in a freezer bag for up to 8 weeks.