Heat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
Step 2
In a large bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is smooth and creamy.
Step 3
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Step 5
Gradually add the flour mixture into the wet ingredients, mixing just until combined. Do not overmix, or the cookies will be tough.
Step 6
Stir in the chocolate chips by hand.
Step 7
Drop rounded tablespoons of dough (about the size of a golf ball) onto the prepared sheets, spaced 2 inches apart. Bake for 9 to 11 minutes or until the edges are golden brown.
Step 8
Let the cookies sit on the hot baking sheet for 2 minutes to firm up, then move them to a wire rack to cool completely.
Notes
You should be able to press your finger into the butter and leave an indent, but it shouldn't be oily or melting.
Don't scoop the flour directly with the measuring cup. Instead, spoon it into the cup and level it off with a knife to avoid using too much.
If you like a little crunch, you can add 1 cup of chopped walnuts or pecans.
This dish is special because...
A classic chocolate chip cookie recipe is typically based on the famous Toll House ratios because they produce that perfect balance of a golden, crispy edge and a soft, chewy center.
This recipe is straightforward, uses standard pantry staples, and doesn't require any fancy techniques like browning the butter or chilling the dough for days.
