Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl until combined.
- In a separate large bowl, cream the softened butter with granulated and brown sugars for about 2 to 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients to wet mix in two additions, mixing gently until just combined to avoid overmixing.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Chill the dough in the refrigerator for about 30 minutes if possible.
Baking
- Scoop dough onto prepared sheets using a tablespoon, leaving space between each mound.
- Bake for 10 to 12 minutes until edges are golden brown and centers are slightly soft.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For a chewier cookie, consider using a mix of bread flour and all-purpose flour. If using salted butter, reduce added salt. Store cookies in an airtight container; for longer freshness, refrigerate or freeze with appropriate methods.