A few notes on the recipe first. I used Ghirardelli chocolate chips-- I think it makes a big difference. I buy a bunch when I see they're on sale and freeze them until I need em. Second, baking them for 8 minutes is key so set that timer! You may think they aren’t done at this point, but after sitting on the pan a couple of minutes before carefully transferring them to a wire rack, they will be just right.
My Signature Chocolate Chip Cookies
1 cup butter (must be room temp!)
1 cup brown sugar
1/2 cup sugar
2 eggs (room temp)
1 teaspoon pure vanilla
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips (feel free to throw in the whole bag if you like them super chocolate-y…why not?)
Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla.
In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chips. Mix up and then drop by the teaspoonful onto an ungreased cookie sheet. Mold them into a ball as best as you can with the spoon for a more shaped cookie.
Bake on 350 degrees for 8 minutes. Take them out of the oven and allow the cookies to cool in the pan for a couple of minutes. Then, carefully place the cookies on a wire rack to cool.