Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, beating after each addition and scraping down the bowl for even mixing. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low, gradually add the dry ingredients to the butter mixture, stopping as soon as the flour disappears.
- Fold in the chocolate chips by hand to distribute without overworking the dough.
- Cover the dough and refrigerate for at least 30 minutes (up to 24 hours for better flavor).
Baking
- Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each mound.
- Bake for 9 to 12 minutes, until the edges are golden while the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Nutrition
Notes
For chewier cookies, increase the brown sugar; for crisper cookies, use more granulated sugar. Dough can be frozen for up to 3 months. Both baked cookies and raw dough need to be chilled before baking.