Ingredients
Method
Preparation
- In a large bowl, cream the softened butter, brown sugar, and white sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is well mixed before adding the next, then stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined to keep your cookies tender.
- Fold in the chocolate chips evenly throughout the dough.
- Chill the dough in the fridge for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10–12 minutes or until the edges turn golden, and the centers look slightly underbaked.
- Let them cool on the baking tray for 5 minutes before transferring to a wire rack.
Notes
Serve warm with milk or ice cream. Store in an airtight container for up to a week or freeze for up to three months. Use room temperature butter for best results, and do not skip chilling the dough.
