👩🍳 Instructions
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1
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
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2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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3
In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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4
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Fold in the chocolate chips using a rubber spatula until evenly distributed.
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7
Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. For best results, chill the dough for at least 30 minutes (or up to 2 days) before baking.
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8
Bake one sheet at a time for 9-12 minutes, or until the edges are golden brown but the centers still look slightly soft and underbaked.
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9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely. Once fully cooled, stack and enjoy!
💡 Notes
For an extra touch, sprinkle flaky sea salt on top of the warm cookies immediately after removing them from the oven. Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage. If baking from frozen dough balls, add 2-3 minutes to the baking time.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
16g
Sodium
100mg
Cholesterol
25mg
