📖 Instructions

1. Alright, let’s kick things off by preheating your oven to 375°F (190°C). This is crucial! You don’t want to put your precious cookies into a cold oven.
2. Next, grab a baking sheet and line it with parchment paper. Trust me, this step saves you from a sticky situation later on. Parchment paper is your friend.
3. In a large mixing bowl – and I mean LARGE – cream together the softened butter, granulated sugar, and brown sugar. You'll want to beat them until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s a good arm workout, if you're skipping the gym today!
4. Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Oh, the smell of vanilla… pure bliss!
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that everything is evenly distributed. No one wants a salty surprise in their cookie!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing leads to tough cookies, and nobody wants that. Fold in the chocolate chips. Mmm, chocolate!
7. Drop by rounded tablespoons onto the prepared baking sheet. Give them some space; they'll spread out as they bake. About 2 inches apart should do the trick.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, ovens vary, so keep an eye on them after the 8-minute mark.
9. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart. Patience, young grasshopper!
10. Serve warm and enjoy! These cookies are best enjoyed with a glass of cold milk or a cup of hot coffee. Or, if you're like me, straight from the cooling rack. Who am I kidding?