Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large (100g) eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, cream together the softened butter, white sugar, and brown sugar using a mixer on medium-high for about 2-3 minutes until pale and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract until the mixture is velvety and smooth.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the flour streaks disappear.
  5. Using a spatula, fold in the chocolate chips by hand.
  6. Scoop the dough into 1.5 oz (42g) balls, place them on a tray, cover with plastic wrap, and refrigerate for at least 2 hours.
  7. Preheat your oven to 350°F (175°C). Place chilled dough balls on parchment-lined sheets, spaced 2 inches apart.
  8. Bake for 9-11 minutes; remove when the edges are just golden but the centers still look slightly underbaked and soft.