Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or use a silicone mat.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla until evenly combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients. Mix just until incorporated to avoid a tough cookie.
- Fold the chocolate chips into the dough so they’re distributed evenly.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each cookie.
Baking
- Bake 10 to 12 minutes. Remove the cookies when the edges are lightly browned and the centers still look soft.
- Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing, arrange cookies in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat as needed to restore warmth.