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 and Preheating. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom of your cookies.
- Step 2: Creaming the Butter and Sugars. In a large bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy. Use an electric hand mixer or a stand mixer on medium speed for about two minutes. This process incorporates air into the dough for a better rise.
- Step 3: Adding Wet Ingredients. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Step 4: Incorporating Dry Ingredients. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can make the cookies tough.
- Step 5: Folding in Chocolate Chips. Use a spatula to gently fold the chocolate chips into the dough by hand. Ensure the chips are distributed evenly throughout the mixture so every bite has plenty of chocolate.
- Step 6: Baking the Cookies. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 9 to 11 minutes or until the edges are golden brown but the centers still look slightly soft. They will continue to firm up as they cool.
- Step 7: Cooling and Serving. Let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire cooling rack to cool completely. Enjoy them warm with a tall glass of milk.
- Cook Time: 25 minutes