Ingredients
1 cup (225g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated white sugar
3/4 cup (165g) packed brown sugar (light or dark)
2 large eggs, room temperature
2 tsp pure vanilla extract
2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (350g) semi-sweet chocolate chips (plus extra to press on top)
Instructions
1. Cream Butter & Sugars: In a large bowl or stand mixer, beat the softened butter, white sugar, and brown sugar together on medium speed for 2 minutes until creamy and smooth.
2. Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
3. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture, stirring on low speed just until combined (do not overmix).
4. Fold in Chocolate: Gently fold in the chocolate chips with a spatula. Optional: Chill the dough in the fridge for 30–60 minutes for thicker, softer cookies.
5. Scoop & Bake: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or foil. Scoop 2-tablespoon sized balls of dough onto the tray, leaving 2 inches between each. Press a few extra chocolate chips on top of each ball.
6. Bake: Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still soft and slightly pale. Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.