How to make it
8 steps. Take it one step at a time.
Whisk together the flour, baking soda, and salt
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, white sugar
In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy.
5 minBeat in the eggs one
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the chocolate chips
Fold in the chocolate chips by hand.
Cover the bowl and chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
30 minPreheat your oven
Preheat your oven to 350°F (177°C). Scoop rounded tablespoons of dough onto ungreased baking sheets, leaving space between them.
Bake for 9 to 11 minutes, or
Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
10 min
A little kitchen wisdom
For the best results, use room temperature butter and eggs. Do not overbake; the cookies should look slightly underdone when you pull them out of the oven to ensure they stay soft.
