Chocolate Chip Cookies, Made Easy

• Begin by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats to ensure your cookies don’t stick and bake evenly.
• In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This step ensures even distribution of the leavening agent and salt throughout the flour.
• In a large mixing bowl, use an electric mixer or a sturdy whisk to cream the softened unsalted butter with granulated sugar and brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes. This aeration is what gives the cookies a tender crumb.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract. This adds moisture and binds the ingredients together while enhancing flavor.
• Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep your cookies tender and soft.
• Stir in the semisweet chocolate chips with a spatula, distributing them evenly throughout the dough. This is where the magic begins – pockets of melty chocolate in every bite.
• Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9-11 minutes, or until the edges are golden but the centers still look slightly underbaked. This ensures a chewy center once cooled.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack. This allows them to set perfectly. Enjoy warm or store for later!