Ingredients:

  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Fold in the chocolate chips (or chunks) until evenly distributed.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours).
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons (or use a cookie scoop) of dough onto the prepared baking sheets, leaving a little space between each cookie.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.