Ingredients
Method
Prepare Dough
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream the softened butter, light brown sugar, and granulated sugar for 1 to 2 minutes until well combined. Add the eggs one at a time, then the vanilla, mixing thoroughly and scraping down the bowl as needed.
- Gradually mix in the dry ingredients on low speed until just combined. Stir in the chocolate chips until evenly distributed.
- Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days.
Bake
- Preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats.
- Using a 1.5-tablespoon cookie scoop, portion the chilled dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the tops are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For extra gooey centers, chill the dough for at least 2 hours; overnight is even better. If the dough is too firm after chilling, let it sit at room temperature for 20 to 30 minutes before scooping. Swap chocolate chips for dark, milk, or white chocolate as desired. Store baked cookies in an airtight container at room temperature for up to a week. To freeze unbaked dough, scoop onto a lined baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 1 to 2 extra minutes. For best texture, use room temperature eggs—place them in warm water for 5 to 10 minutes if forgotten.