Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Note: This prevents sticking and ensures an even bottom crust.
  2. Beat the softened butter, brown sugar, and granulated sugar together on medium high speed until the mixture is pale and fluffy (about 2-3 minutes).
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until the batter is glossy and smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Slowly add the dry mixture to the wet ingredients on low speed, mixing only until flour streaks disappear. Note: Over mixing here leads to tough, bready cookies.
  6. Gently fold in the semi sweet chocolate chips using a spatula to ensure even distribution.
  7. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
  8. Bake for 8-10 minutes; remove when edges are barely golden brown but centers still look slightly soft.