Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon salt (6g)
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. The mixture should be pale and airy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl.
  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. Fold in the chocolate chips until evenly distributed throughout the dough.
  6. Cover the dough and chill for at least 30 minutes (or up to 24 hours). This prevents the cookies from spreading too thin.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches (5cm) between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!