Ingredients:

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

Instructions:

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  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. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Cover the dough tightly and refrigerate for at least 30 minutes (and up to 24 hours for enhanced flavor). Chilling is crucial for preventing spreading!
  7. Preheat oven to 375°F (190°C).
  8. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone baking mats, 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. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.