Loading...
Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 0.5 teaspoon salt; set aside.
In a large bowl, cream 1 cup unsalted butter, softened, with 0.75 cup granulated sugar and 0.75 cup packed light brown sugar until light and fluffy, about 2–3 minutes.
Beat in 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract until combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until no streaks of flour remain; avoid overmixing.
Gently fold in 1.5 cups semi-sweet chocolate chips until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
Bake for 9–11 minutes, or until edges are golden brown and centers are still slightly soft.
Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve with a tall glass of cold milk and store leftovers in an airtight container at room temperature for up to 3–4 days.