Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Line two baking sheets with parchment. Whisk 2¼ cups flour, 1 teaspoon baking soda, and 1 teaspoon fine salt in a bowl.

2. 2

   In a big bowl, cream ¾ cup softened unsalted butter with ¾ cup packed light brown sugar and ½ cup granulated sugar until fluffy and lighter in color, about 2 minutes. Beat in 2 room-temperature eggs one at a time, then 2 teaspoons vanilla — the mix should look smooth and creamy.

3. 3

   Stir in the dry ingredients just until you don't see flour streaks. Fold in 2 cups semisweet chocolate chips. Optional: chill the dough 30 minutes for thicker cookies that spread less.

4. 4

   Scoop 2-tablespoon mounds 2 inches apart. Bake 9–11 minutes until the edges are golden and the centers still look soft and a little underdone. Cool on the sheet 5 minutes (they'll finish setting), then move to a rack. You want chewy centers with golden edges and melted chocolate pockets — not pale doughy middles or hard, overbaked discs.