Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons alcohol-free vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 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 mats.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar using a hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture is light and fluffy.
- 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 flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix the dough.
- Fold in the chocolate chips using a spatula or a large spoon.
- Scoop rounded tablespoons of dough (about 2 tablespoons each) and place them on the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes. This allows them to set properly.
- Transfer the cookies to a wire rack to cool completely.
- Cook Time: Not specified