Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons pure 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 so the cookies do not stick.
- In a large bowl, beat the softened butter, brown sugar, and white sugar together. Use a hand mixer or a stand mixer on medium speed for about 2 to 3 minutes until the mixture looks fluffy and pale.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and mix again until everything is smooth.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Turn your mixer to low speed. Gradually add the flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Do not overmix the dough.
- Fold in the chocolate chips using a sturdy spatula or a wooden spoon. Make sure they are spread evenly throughout the dough.
- Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart.
- Bake for 10 to 12 minutes. The edges should be 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. This helps them firm up so they do not break.
- Transfer the cookies to a wire rack to cool completely, or enjoy them while they are still warm and gooey.
- Cook Time: 25 minutes