Ingredients:

  • 1 cup (226g) unsalted butter, softened but still cool
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent excessive spreading and enhances the chewiness.
  7. Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.