Aleena's Bakery

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp baking soda
• 1 tsp fine sea salt
• 2 cups (340g) semi-sweet chocolate chips

1. 1

   Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. This is your dry mix.

3. 3

   In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Don't skimp on this step; it incorporates air for a lighter cookie.

4. 4

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. 5

   With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can make cookies tough.

6. 6

   Gently stir in the chocolate chips with a spatula. At this point, you can also add nuts or other mix-ins if you'd like.

7. 7

   Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart to allow for spreading.

8. 8

   Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For chewier cookies, err on the side of underbaking.

9. 9

   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious homemade cookies!

Approximate values per cookie.