📖 Instructions

1. Prep Time: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the middle position for even baking.
2. Cream Together: In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Pro Tip: The butter should be soft, not melted.
3. Add Brown Sugar and Vanilla: Add 3/4 cup of packed brown sugar and 2 teaspoons of vanilla extract to the creamed butter and sugar. Mix until well combined. The mixture should be smooth and creamy.
4. Incorporate Egg: Beat in 2 large eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. This helps create a stable emulsion.
5. Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisking ensures the baking soda and salt are evenly distributed.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. A few streaks of flour are okay at this point.
7. Add Chocolate Chips: Stir in 2 cups of chocolate chips (or chunks). Use a spatula or wooden spoon to gently fold in the chocolate chips until they are evenly distributed throughout the dough.
8. Chill Dough (Optional): For thicker cookies, cover the dough and chill it in the refrigerator for at least 30 minutes. Chilling allows the gluten to relax and prevents the cookies from spreading too much during baking.
9. Drop by Tablespoons: Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size and shape.
10. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to bake as they cool on the baking sheet. Keep a close eye on them to prevent burning.
11. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
12. Enjoy: Serve warm and enjoy! These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.