Ingredients:

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of your stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light, pale, and fluffy (this takes 3-5 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gradually add the dry ingredients to the wet mixture on low speed. Mix only until just combined and no streaks of flour remain. Do not overmix.
  5. Wrap the dough tightly in plastic wrap and flatten slightly into a disc. Chill in the refrigerator for at least 30 minutes.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Scoop dough portions (about 1.5 tablespoons each) onto prepared sheets, spacing them 2 inches apart.
  8. Bake for 10–14 minutes. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.