📖 Instructions

1. Get Ready: Preheat your oven to 375°F (190°C). Make sure the rack is in the middle. Grab a large baking sheet, I prefer to line mine with parchment paper.
2. Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together 1 cup (2 sticks) of softened butter, ¾ cup of granulated sugar, and ¾ cup of packed brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don't rush it! The butter should be soft, but not melted. Use your mixer for better results.
3. Add the Eggs and Vanilla: Beat in 2 large eggs one at a time, then stir in 2 teaspoons of pure vanilla extract. Make sure to scrape down the sides of the bowl to make sure everyting is mixed well.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Feel free to substitue for almond flour for the gluten free cookies, but you may need to add little bit more liquid.
5. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. A few streaks of flour are fine. Overmixing leads to tough cookies. Gently fold in 2 cups of chocolate chips. I like a mix of semi-sweet and milk chocolate, but you do you!
6. Drop by Rounded Tablespoons: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Alternatively, use a cookie scoop for uniform sizes. This helps them bake evenly.
7. Bake and Cool: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Be patient, they're worth the wait!
8. Devour: Enjoy warm with a glass of milk, a cup of coffee, or just by themselves. Seriously, treat yourself. You deserve it. These cookies are best enjoyed fresh, but they’ll keep in an airtight container for up to 3 days.