This classic recipe is always a hit with the family.
Ingredients
-
2 cups all-purpose flour, spooned and leveled
-
1 ½ teaspoons baking soda
-
1 teaspoon salt
-
1 cup (2 sticks) unsalted butter, room temperature
-
1 cup granulated sugar
-
¾ cup packed light-brown sugar
-
2 large eggs
-
2 teaspoons pure vanilla extract
-
1 bag (12 ounces) chocolate chips
Directions
-
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
-
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
-
With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
-
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
-
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
Cook's Notes
For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.