Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated white sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats so the cookies do not stick.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Continue for about 2 to 3 minutes until the mixture is light and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour is incorporated. Do not overmix the dough.
- Fold in the chocolate chips using a spatula or a large spoon until they are evenly distributed.
- Scoop rounded tablespoons of dough (about 2 tablespoons each) and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes. The edges should be just beginning to turn a light golden brown, but the centers should still look soft and slightly pale.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire rack to cool completely.
- Cook Time: Not specified