Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2–3 minutes until the mixture is pale and fluffy.
  2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until smooth and glossy.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet batter on low speed, mixing only until flour streaks disappear.
  4. Fold in the semi-sweet chocolate chips by hand.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 10–12 minutes. Remove when edges are golden brown but centers still look slightly underdone.
  7. Let the cookies cool on the pan for 10 minutes to finish setting via carry-over cooking.