Instructions

• Preheat oven to 375°F (190°C). Position a rack in the center of the oven.
• In a medium bowl, whisk together 2 cups plus 2 tbsp all-purpose flour, 1 1/2 tsp baking soda, and 1 tsp salt; set the dry mixture aside.
• In a large mixing bowl, use an electric mixer to beat 1/2 cup softened butter, 1/2 cup granulated sugar, 1 cup packed dark brown sugar, and 1 tsp vanilla extract until well combined and creamy.
• Add the 2 large eggs to the butter-sugar mixture one at a time, mixing after each addition until each egg is incorporated.
• Add half of the reserved dry mixture to the wet ingredients and mix by hand or on low speed until just combined. Add the remaining dry mixture and mix until just combined—do not overmix.
• Fold in 2 cups Nestle Semi Sweet Chocolate Chips until distributed evenly through the dough.
• If possible, cover the dough and chill it in the refrigerator for at least 1 hour and up to 24 hours. (Chilling is optional but improves texture.)
• When ready to bake, line or use an ungreased baking sheet. Scoop dough by rounded tablespoons and place the mounds about 2 inches apart on the baking sheet.
• Bake for 8 to 10 minutes, or until the cookies are just starting to turn golden brown around the edges.
• Remove cookies from the oven and let them cool on the baking sheet for 2 minutes. Then transfer cookies to a wire cooling rack with a spatula and cool completely.
• Store cooled cookies tightly covered.