Classic Chocolate Chip Cookies

Ingredients

• 1 cup (226g) unsalted butter (softened)

• 1 cup brown sugar (packed)

• 1/2 cup white sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups chocolate chips

Directions

1. In a large bowl, cream softened butter, brown sugar, and white sugar until light and fluffy, about 3-4 minutes with an electric mixer.

2. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

3. In a separate bowl, whisk together flour, baking soda, and salt until combined.

4. Gradually combine dry ingredients with wet ingredients, mixing until just incorporated. Do not overmix.

5. Fold in chocolate chips until evenly distributed throughout the dough. If dough feels too soft or sticky, chill for at least 30 minutes before baking.

6. For immediate baking, preheat oven to 350°F and line baking sheets with parchment paper. If dough is soft, chill for 30 minutes first. Scoop 1 tablespoon portions of dough onto sheets, spacing 2 inches apart. This recipe yields approximately 36-40 cookies. Bake for 10-12 minutes until edges are lightly golden.

7. For overnight prep, scoop dough into balls and place on lined tray. Cover with plastic wrap and refrigerate overnight. Bake chilled dough for 11-13 minutes at 350°F.

8. For freezer prep, freeze scooped dough balls for 1 hour until firm, then transfer to freezer bags for up to 3 months. Bake frozen cookies for 12-14 minutes at 350°F without thawing.

9. Cool cookies on baking sheet for 5 minutes before transferring to wire rack. Serve warm or store in airtight container.