Soft Chewy Chocolate Chip Cookies

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon salt

04 - 1 cup unsalted butter, softened

05 - 3/4 cup granulated sugar

06 - 3/4 cup packed light brown sugar

07 - 2 large eggs

08 - 2 teaspoons pure vanilla extract

09 - 2 cups semi-sweet chocolate chips

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, and salt in a medium bowl.

03 - Beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth, approximately 2 minutes.

04 - Add eggs one at a time to the butter mixture, beating well after each addition, then mix in vanilla extract.

05 - Gradually add the dry mixture to the wet mixture, stirring just until combined to avoid overmixing.

06 - Evenly fold the semi-sweet chocolate chips into the dough.

07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each about 2 inches apart.

08 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.

09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

They taste like the cookies from a bakery counter but come together in your own kitchen in under 30 minutes.
Soft centers with crispy edges mean each bite is a perfect balance of textures.
The dough is forgiving enough that even a distracted afternoon bake turns out delicious.

02 -

Those first 5 minutes on the baking sheet are crucial—move them too soon and they'll crumble; wait too long and they'll be over-caked.
Chilling the dough for 30 minutes before baking makes them thicker and chewier, with less spread—it's worth the wait if you have time.

03 -

Brown butter (heated until it smells nutty) can replace regular butter for a deeper, more complex flavor that feels like a cheat code.
Use a cookie scoop rather than a spoon to ensure even baking and a professional-looking batch every time.