Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Add the large eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overmixing.
- Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie. For a bakery-style cookie, consider chilling the dough for 30 minutes before baking.
- Bake the cookies for 10-12 minutes, or until the edges are just turning golden while the centers still appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, ensure that the butter is at room temperature to get a perfect cream with the sugars. You can swap unsalted butter for coconut oil to create a dairy-free version or experiment with adding a handful of chopped walnuts for extra crunch. Chilling the dough not only prevents excessive spreading but also intensifies the flavors. Enjoy these cookies with a cold glass of milk, or get creative by serving them with a scoop of vanilla ice cream.