Instructions

1. 1

   Preheat oven to temperature specified for your texture preference. Line baking sheets with parchment paper.

   • 💡Room temperature ingredients mix better
   • 💡Use an oven thermometer for accuracy
2. 2

   In a large bowl, cream together butter and sugars until light and fluffy (3-5 minutes).

   • 💡This step is crucial for texture
   • 💡Scrape bowl sides frequently
3. 3

   Beat in eggs one at a time, then vanilla extract.

   • 💡Don't overmix after adding eggs
   • 💡Room temp eggs incorporate better
4. 4

   In a separate bowl, whisk together flour, baking soda, and salt.

   • 💡Sifting isn't necessary for cookies
   • 💡Ensure even distribution of leavening
5. 5

   Gradually mix dry ingredients into wet ingredients until just combined.

   • 💡Overmixing develops gluten = tough cookies
   • 💡Stop when no flour streaks remain
6. 6

   Fold in chocolate chips until evenly distributed.

   • 💡Save some chips to press on top
   • 💡Mix gently to avoid breaking chips
7. 7

   Scoop dough into balls (about 2 tablespoons each) and place on prepared baking sheets.

   • 💡Use cookie scoop for uniform size
   • 💡Space 2 inches apart for spreading
8. 8

   Bake for the time specified for your texture preference, until edges are set.

   • 💡Rotate pans halfway through
   • 💡They'll firm up as they cool
9. 9

   Cool on baking sheet for 5 minutes, then transfer to wire rack.

   • 💡Don't skip the pan cooling
   • 💡Store in airtight container up to 1 week