Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated white sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Prep Equipment: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  2. Cream Fat & Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until smooth and creamy (about 2 minutes).
  3. Add Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until a dough forms.
  5. Fold in Chocolate: Gently fold in the chocolate chips with a spatula.
  6. Scoop & Bake: Drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden brown and the centers look slightly soft.
  7. Cool: Let the cookies rest on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.