Steps

• In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer for about 2-3 minutes, until the mixture is light and fluffy.
• Incorporate the eggs, one at a time, ensuring to mix well after each addition. Then pour in the vanilla extract and continue mixing until all is well combined.
• In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure they are evenly distributed before adding to the wet ingredients.
• Gradually add the dry mixture to the wet ingredients on low speed until just combined, being careful not to overmix for a soft texture.
• Gently fold in the chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
• Cover the dough and refrigerate for at least 30 minutes (up to 24 hours) to help prevent excessive spreading during baking.
• Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper, ready for the cookie dough.
• Using a rounded tablespoon or a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
• Bake the cookies in the preheated oven for 9-12 minutes, until the edges are a lovely golden brown. The centers might look slightly soft, but that’s perfect!
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.