📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the middle position to ensure even baking. Line baking sheets with parchment paper; it's a game-changer for easy cleanup and prevents sticking, trust me!
2. Cream Butter and Sugar: 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. I use a stand mixer for this (cause my arms would fall off otherwise) but a hand mixer works great too! Scrape the sides of the bowl occasionally to ensure everything is evenly mixed.
3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract. Use *real* vanilla extract. Trust me, that imitation stuff just doesn't cut it. Mix until well combined. Be sure to not overmix.
4. Combine 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 even distribution of the baking soda and salt throughout the flour.
5. Gradually Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. No one wants tough cookies!
6. Stir in Chocolate Chips: Stir in 2 cups of chocolate chips. I like to use a combination of semi-sweet and milk chocolate chips, but you can use whatever you prefer. Or even chocolate chunks if you're feeling fancy!
7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This is important! Chilling the dough prevents the cookies from spreading too thin during baking and develops the flavor.
8. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I use a cookie scoop for uniform size, but spoons work just fine too.
9. 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 set up as they cool on the baking sheet.
10. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And then enjoy! I like to sneak a warm one before they've fully cooled, don't judge!
11. If you overbake them... don't fret! They're still delicious. Maybe crumble them over some ice cream? Just sayin'.