Ingredients:

  • 1 cup (225g) unsalted butter, softened but cool
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure 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. Preheat your oven to 375°F (190°C). This higher temperature is key for the edge set we're after.
  2. Cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is pale and fluffy. This should take about 3 minutes.
  3. Add the eggs one at a time, beating well after each one. Note: This prevents the batter from splitting.
  4. Stir in the vanilla extract until a smooth, cohesive emulsion is formed. It should look glossy and thick.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet on low speed. Mix only until the flour streaks disappear. If you overmix here, you'll get tough cookies.
  7. Fold in the chocolate chips by hand using a spatula.
  8. Drop rounded tablespoons of dough about 2 inches apart onto lined baking sheets.
  9. Bake for 9-11 minutes until the edges are a golden mahogany color and the centers still look slightly soft.
  10. Let them cool on the pan for 5 minutes before moving them to a wire rack.