These cookies are a delightful twist on the classic chocolate chip cookie, offering a chewy texture and rich flavor.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agent.
In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Creaming the butter and sugars properly is key to achieving a chewy texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps to incorporate them evenly into the mixture.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to prevent tough cookies.
Stir in the chocolate chips.
Gently folding in the chocolate chips ensures they are evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using a cookie scoop can help achieve uniform sizes.
Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
For softer cookies, remove them from the oven when the centers look slightly underdone.
Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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