Ingredients (makes ~24 cookies):
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1 cup (225g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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3/4 cup (165g) packed brown sugar
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2 large eggs
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2 tsp vanilla extract
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2 1/4 cups (280g) all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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2 cups (340g) semi-sweet chocolate chips
Instructions:
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Preheat oven: 375°F (190°C). Line a baking sheet with parchment paper.
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Cream butter & sugars: In a large bowl, beat softened butter with granulated and brown sugar until creamy.
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Add eggs & vanilla: Mix in eggs one at a time, then stir in vanilla.
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Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet mixture.
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Add chocolate chips: Stir until evenly distributed.
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Scoop cookies: Drop tablespoon-sized portions onto prepared baking sheet, spacing about 2 inches apart.
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Bake: 9–11 minutes, or until edges are golden and centers are set.
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Cool: Let cookies sit on the baking sheet 2 minutes, then transfer to a wire rack to cool completely.
Tips:
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For chewier cookies, slightly underbake (take out when centers look soft).
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You can swap 1 cup of chocolate chips for chopped nuts if desired.
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Store in an airtight container at room temperature for up to a week.
