Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Step 1: Preparation. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a large bowl, beat the softened butter, white sugar, brown sugar, and vanilla extract until the mixture is creamy and pale. Add the eggs one at a time, beating well after each addition to ensure the dough is smooth.
- Step 2: Mixing and Baking. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet butter mixture until just combined. Do not overmix, as this can make the cookies tough. Fold in the chocolate chips by hand using a spatula. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft.
- Step 3: Cooling and Serving. Remove the baking sheets from the oven and let the cookies sit on the hot pans for about 5 minutes. This allows the centers to set without overcooking the bottoms. Transfer the cookies to a wire rack to cool completely. Serve them warm with a tall glass of cold milk or store them in an airtight container for later enjoyment.
- Cook Time: 25 minutes