Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl (or stand mixer bowl), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes 3-5 minutes.
  2. Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
  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 in the refrigerator for at least 30 minutes (or up to 24 hours). Chilling helps prevent the cookies from spreading too thin and deepens the flavor.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches 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.