Ingredients
Method
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 30 minutes or up to 24 hours. Chilling helps the dough firm up and enhances flavor.
- Preheat oven to 190°C (375°F) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake for 9–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough overnight and bake straight from the fridge. Sprinkle a few extra chocolate chips on top before baking for a bakery-style look. Store cookies in an airtight container at room temperature for up to 5 days.