Soft and Chewy Chocolate Chip Cookies

In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.

Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low speed until fully incorporated into the cookie dough.

Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.

Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.

Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets, leaving a little room between each ball of dough.

Bake for 10 to 12 minutes or until the edges of the cookies are lightly golden brown and the tops are set.

Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Cookies may be stored in an airtight container at room temperature for up to one week.

Freezing instructions: scoop the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. To bake from frozen, bake for an additional 1 to 2 minutes.

Baked cookies that have cooled completely will freeze well for up to 3 months. Thaw to room temperature before serving.

To prepare the cookie dough ahead of time: the cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20 to 30 minutes.

If using salted butter, reduce the salt to 1/2 teaspoon. Room temperature eggs are recommended. Semi-sweet chips can be swapped for dark, milk, or white chocolate chips.