Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a bowl, whisk together the flour and baking soda. Set the dry mix aside.
- In a large bowl, cream the room temperature butter with granulated sugar, brown sugar, and salt until smooth and slightly fluffy, about 2 to 3 minutes with an electric mixer.
- Add the vanilla extract and eggs, one at a time, beating until each is incorporated and the mixture looks uniform.
Mixing the Dough
- Gradually add the flour mixture to the wet ingredients. Stir gently until just combined, avoiding overmixing to keep cookies tender.
- Fold in the chocolate chips with a spatula so they distribute evenly but the dough stays light.
Baking
- Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Remove cookies from the oven. Let them cool on the baking sheets for 3 to 5 minutes to finish setting, then transfer to wire racks to cool completely.
Nutrition
Notes
Serve warm with cold milk or coffee. For a dessert plate, sandwich cookies with vanilla ice cream. Store in an airtight container at room temperature for up to 4 days, placing a slice of bread in the container to retain softness for the first two days.