Chocolate Chip Cookies

Ingredients

• 2.25 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 8 ounces unsalted butter – softened
• 0.75 cup granulated sugar
• 0.75 cup light brown sugar
• 2 egg – room temperature
• 2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined.
3. In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar with a hand mixer (or stand mixer) on medium speed until light and fluffy, 2–3 minutes.
4. Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract.
5. Add the dry ingredients to the butter mixture in two additions, mixing on low just until the flour is absorbed and no dry spots remain; do not overmix. If the dough feels very soft, chill it for 20–30 minutes to firm slightly.
6. Fold in the semisweet chocolate chips until evenly distributed.
7. Scoop the dough into 1.5-tablespoon mounds (about a heaped #40 scoop) and arrange 2 inches apart on the prepared sheets.
8. Bake, one sheet at a time, until the edges are set and lightly golden and the centers are still soft with a slight sheen, 10–12 minutes. Rotate the sheet once halfway through for even baking.
9. Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.