Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened to room temperature
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated white sugar
  • 2 large (100g) eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a large bowl, beat the softened butter with the brown and white sugars using a spatula or spoon until the mixture looks creamy and pale.
  4. Stir in the eggs one at a time, then fold in the vanilla extract until fully incorporated.
  5. Gradually stir the dry flour mixture into the wet ingredients, stopping as soon as no streaks of white flour remain.
  6. Fold in the chocolate chips by hand.
  7. Scoop rounded tablespoons of dough onto baking sheets, leaving 2 inches of space between each cookie.
  8. Bake for 10–12 minutes, or until the edges are a light golden brown but the centers still look slightly underbaked.