Chewy Brown Sugar Chocolate Chip Cookies

Instructions:

1. Cream the softened butter, dark brown sugar, and white sugar on medium high speed for 3-5 minutes until the mixture looks pale and fluffy. Note: This creates air pockets for a better rise
2. Add the eggs one at a time, beating well after each one, then stir in the vanilla until the batter is silky and smooth.
3. Whisk the flour, baking soda, and salt in a separate bowl.
4. Gradually mix the dry ingredients into the wet mixture on low speed until no streaks of flour remain.
5. Fold in the semi sweet chocolate chips by hand with a spatula. Note: Don't overmix or the cookies will become tough
6. Scoop rounded tablespoons of dough onto parchment lined sheets.
7. Chill the scooped dough balls in the fridge for 1 hour. Note: This stops the butter from melting too fast in the oven
8. Preheat your oven to 175°C (350°F).
9. Bake for 10-12 minutes until the edges are golden brown but the centers look slightly underbaked.
10. Let them cool on the pan for 5 minutes before moving them to a wire rack.