Classic Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp fine salt
• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips

Nutrition (estimated per serving)

Method

1. Set an oven rack to the middle position and preheat the oven to 375 F. Line two baking sheets with parchment paper so the cookies release cleanly and the bottoms do not scorch.
2. In a medium bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Set aside; this dry mix should be fully combined so you never bite into a pocket of baking soda.
3. In a large bowl, beat 1 cup softened butter with 3/4 cup granulated sugar and 3/4 cup brown sugar using an electric mixer on medium speed for 2 to 3 minutes until pale and fluffy. The butter must be soft enough to leave a dent when pressed but not melted, or the cookies will spread too thin.
4. Add the 2 eggs one at a time, beating on medium speed for about 30 seconds after each, then mix in 2 tsp vanilla. Scrape down the bowl with a spatula so no unmixed butter hides at the bottom.
5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no dry streaks remain, about 20 seconds per addition. Overmixing at this stage develops gluten and makes tough, cakey cookies, so stop as soon as the flour disappears.
6. Fold in 2 cups chocolate chips with a spatula by hand until evenly distributed throughout the dough.
7. Scoop the dough into 1.5 tablespoon balls (about the size of a golf ball) using a spoon or cookie scoop, and place them 2 inches apart on the prepared sheets, 12 per sheet.
8. Bake one sheet at a time on the middle rack for 9 to 11 minutes, until the edges are light golden brown but the centers still look slightly underbaked and puffy. Pulling them out while the centers look soft is the key to a chewy cookie; they firm up as they cool.
9. Let the cookies rest on the hot baking sheet for 5 minutes so they finish setting, then transfer with a spatula to a wire rack to cool completely before storing.

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