Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1.5 cups packed light brown sugar (300g)
  • 0.25 cup granulated white sugar (50g)
  • 2 large eggs, room temperature (100g)
  • 2 tsp pure vanilla extract (10ml)
  • 2.25 cups all-purpose flour (280g)
  • 1 tsp baking soda (5g)
  • 0.5 tsp sea salt (3g)
  • 2 cups semi-sweet chocolate chips (340g)

Instructions:

  1. Beat the softened butter, brown sugar, and white sugar on medium-high for 2–3 minutes until the texture is pale and fluffy.
  2. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract until the mixture is velvety and cohesive.
  3. Whisk together flour, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until flour streaks disappear.
  4. Gently fold in the semi-sweet chocolate chips using a spatula until evenly distributed.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes until edges are golden brown but centers remain soft.
  6. Allow cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack.