📖 Instructions

1. Get Prepped: Preheat your oven to 375°F (190°C). Lining your baking sheets with parchment paper or silicone mats is a real pro tip. No sticking, easy cleanup!.
2. Cream Together: In a large bowl, cream together the softened butter and both sugars (granulated and brown) until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don't rush this step! It’s crucial for the right texture.
3. Add the Good Stuff: Beat in the vanilla extract. Then, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Now, here's a secret: a pinch of almond extract can take these cookies to the next level. (But only a pinch!).
4. Dry Ingredients In: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Chocolate Time: Stir in the chocolate chips. I like to use a mix of milk chocolate and semi-sweet for a more complex flavor, but feel free to use your favorites. Pro-tip: reserve a few chocolate chips to press onto the tops of the cookies before baking – makes 'em look extra pretty!
6. Drop 'em: Drop by rounded tablespoons onto the prepared baking sheets. Leave a little space between each cookie – they will spread.
7. Bake 'em: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don't overbake! A slightly underbaked center is what gives these cookies that perfect chewy texture.
8. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Try to resist eating them all in one sitting (but I won't judge if you don't!).