Directions
Heat the oven to 375°F. Line two baking sheets with parchment.
Beat the butter, brown sugar and sugar until creamy, about 2 minutes. Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking soda and salt in a separate bowl. Add to the butter mixture and mix on low until just combined. Stir in the chocolate chips.
Drop rounded tablespoons of dough 2 inches apart on the sheets.
Bake 9 to 11 minutes, until the edges are golden and the centers still look slightly soft. Cool on the sheet for 2 minutes, then move to a rack.
Tip
For thicker cookies, chill the dough 30 minutes before baking.
Storing
Keep in an airtight container up to 4 days. Freeze scooped dough up to 3 months and bake from frozen, adding a minute or two.
Swaps
Use chopped chocolate bars instead of chips for melty pools. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.