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 pure vanilla extract
- 2 large eggs, room temperature
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together. Use an electric mixer on medium-high speed until the mixture is light, fluffy, and well-combined. This usually takes about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Make sure to scrape down the sides of the bowl with a spatula so everything is evenly incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent is distributed evenly throughout the flour.
- Gradually add the dry flour mixture to the wet butter mixture. Mix on low speed just until the flour streaks disappear. Be careful not to overmix, as this can make the cookies tough.
- Use a sturdy spatula or a large spoon to fold in the chocolate chips by hand. Distribute them evenly throughout the dough so every cookie gets plenty of chocolate.
- 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.
- Let the cookies rest on the baking sheet for 5 minutes to firm up. Move them to a wire cooling rack to cool completely, or enjoy them while they are still warm and gooey.
- Cook Time: 25 minutes
- Diet: Vegetarian