📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial! If the oven isn't hot enough, your cookies will spread too thin. Trust me, I've been there.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. If you're using a stand mixer, even better! But hand mixing works just fine too. Add vanilla extract and mix until combined. I like to use real vanilla extract, but imitation works in a pinch.
3. Beat in the eggs one at a time, mixing well after each addition. Make sure the eggs are at room temperature for the best results. And, for goodness sake, don't forget to check for shells!
4. In a separate bowl, whisk together the flour, baking soda, and salt. Make sure there aren't any clumps. Nobody wants a mouthful of baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to tough cookies. No one wants tough cookies!
6. Stir in the chocolate chips. I use a mix of semi-sweet and milk chocolate chips, but feel free to use whatever you like. You can even throw in some chopped nuts or dried fruit if you're feeling fancy.
7. Drop by rounded tablespoons onto ungreased baking sheets. I like to use a cookie scoop for uniform cookies. It also saves me from having to use my hands.
8. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them! Ovens vary, and you don't want to burn your precious cookies.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If you can resist eating them straight off the baking sheet, that is.
10. Enjoy your Best Ever Chocolate Chip Cookies! Serve them with a glass of milk, a cup of coffee, or just eat them plain. They're good any way you slice it. Or... bite it?