Ad Hoc Chocolate Chip Cookies

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Sift flour and baking soda into a medium bowl. Stir in salt.

In a stand mixer, beat half the butter on medium speed until fairly smooth.

Add both sugars and the remaining butter until well combined. Then beat for a few minutes until the mixture is light and creamy.

Add eggs one at time, beating until the first one is incorporated before adding the next. Scrape down the sides as necessary.

Add the dry ingredients and mix on low-speed to combined.

Mix in the chocolate.

Remove the bowl from mixer and fold the dough with a spatula to evenly combine the chocolate. The dough can be refrigerated for up to 5 days or frozen for up to 2 weeks.

Roll about 60g balls of cookie dough - you should end up with about 20-22 balls. Arrange 6 on a baking pan and gently press down the ball to very slightly flatten the bottom. Bake for 12 minutes or until the tops are no longer shiny, switching the positions and rotating the pans halfway through.

Enjoy!