Soft-Center Chocolate Chip Cookies

Let’s make it

1. Whisk the flour, baking soda, and salt together. In a large bowl, beat the softened butter with both sugars for about 2 minutes, until creamy.
2. Beat in the eggs one at a time, then the vanilla. Scrape down the sides of the bowl.
3. Mix in the dry ingredients just until combined, then fold in the chocolate chips. Cover and refrigerate the dough for 30 minutes.
4. Heat the oven to 350°F and line two baking sheets with parchment. Scoop 24 portions of about 2 tablespoons each, leaving at least 2 inches between them.
5. Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look set but still soft. Allow about 24 minutes of baking time for two batches.
6. Cool on each baking sheet for 5 minutes, then move to a rack for at least 5 minutes before eating.

Storing & reheating

Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.