Ingredients:

  • 2 ¼ cups (280g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (6g) Salt
  • 1 cup (225g) Unsalted butter, softened to room temperature
  • ¾ cup (150g) Granulated white sugar
  • ¾ cup (165g) Packed brown sugar
  • 2 Large eggs
  • 1 tsp (5ml) Pure vanilla extract
  • 2 cups (340g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, white sugar, and brown sugar on medium-high for about 3 minutes until the mixture is pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the white streaks of flour disappear.
  6. Fold in the chocolate chips by hand using a spatula.
  7. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) and place them 2 inches apart on the prepared sheets.
  8. Bake for 10–12 minutes until the edges are a deep golden brown but the centers still look slightly underdone.
  9. Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.