Rachel's Perfect Chocolate Chip Cookies

Instructions

Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease with nonstick cooking spray.

In a large mixing bowl, use a hand mixer to cream together 1 cup salted butter, 1 cup dark brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. Be sure to mix the full amount of time for the best texture.

Add in 2 large eggs and 2 teaspoons vanilla extract. Beat on medium speed until smooth, about 30 seconds.

Sprinkle 1 teaspoon baking soda and 1/2 teaspoon salt across the top of the mixture and add 2 1/2 cups all-purpose flour. Mix on low speed just until the final specks of flour disappear.

Using a spatula or wooden spoon, stir in 2 cups chocolate chips until evenly distributed.

Scoop about 2 tablespoons of dough per cookie, gently roll into balls with your hands, and place on the prepared baking sheets, spacing 12 cookies per sheet.

Bake for 10 to 12 minutes, or until the edges are set and the tops are ever so lightly kissed with golden brown. Do not overbake.

Remove from oven and let cookies cool on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool completely.

Dessert