Step 1: Cream Butter & Sugar
- In a large bowl or stand mixer, cream cold cubed butter, brown sugar, and white sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, then stir in vanilla.
Step 2: Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix into the wet ingredients until a thick dough forms.
- Fold in the chocolate chips.
Step 3: Chill the Dough
- Cover and refrigerate for at least 30 minutes (or up to 24 hours for extra flavor and thickness).
Step 4: Bake
- Preheat oven to 375°F (190°C).
- Scoop large balls of dough (¼ cup each) onto a parchment-lined baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked.
- Cool on the pan for 5–10 minutes before transferring.
Pro Tips:
- Use half chocolate chunks, half chips for that melty, gooey bakery look.
- Add a pinch of flaky sea salt on top before baking to balance sweetness.
- Don’t overbake — they’ll firm up as they cool!