Chocolate Chip Cookies in 25 Minutes

Instructions:

1. Cream together the softened butter, brown sugar, and granulated sugar. Mix until the batter looks pale and fluffy, not just combined. Note: This incorporates air for the right lift.
2. Beat in the eggs one at a time. Once they're in, stir in the vanilla extract until the batter is smooth and cohesive.
3. Sift in the flour, baking soda, and salt. Use a rubber spatula to fold the dry ingredients into the wet. Stop when just a few streaks of flour remain. Note: Overmixing makes cookies tough.
4. Gently stir in the chocolate chips. Be careful not to overmix here, or you'll knock out the air we just worked so hard to get in.
5. Scoop rounded tablespoons of dough onto parchment lined sheets. Space them 2 inches apart so they have room to spread.
6. Bake at 350°F (175°C) for 9–11 minutes. Remove them when the edges turn a light mahogany color and the centers still look soft and slightly underbaked.
7. Let the cookies cool on the pan for 5 minutes to set. You'll see them deflate slightly, which is exactly what we want.
8. Transfer to a wire rack to cool completely, or eat them warm if you're like me.