Ingredients

• 1 cup (226 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• 1 cup (200 g) light brown sugar, tightly packed

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2½ cups (≈312 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 cups (≈340 g) semi-sweet chocolate chips (or a mix of chips + chunks)
  
  

Instructions

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a large mixing bowl, cream together the softened butter, granulated sugar and light brown sugar until light and fluffy (about 2-3 minutes).

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

4. In a separate bowl, whisk together the flour, baking soda and salt.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined (avoid over-mixing).

6. Fold in the chocolate chips (and/or chunks) evenly.

7. Using a cookie scoop or tablespoon, drop rounded portions of dough (~1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden and the centres still look slightly soft.

9. Remove from oven and allow cookies to rest on the baking sheet for about 3-5 minutes (this helps set the centres), then transfer to a wire rack to cool completely.

Chefify Tips

• For deeper flavour, use light brown sugar (which adds more moisture) and don’t over-bake—cookies will continue to firm up as they cool.

• Make sure your butter is softened (not melted) for the right texture.

• Use good quality semi-sweet chocolate chips or chopped chocolate for better melt and flavour.

• If you prefer thicker cookies, chill the dough for 20-30 minutes before baking — this reduces spreading.

• Store fully cooled cookies in an airtight container—layer with parchment to keep them from sticking.

• For a variation: sprinkle a pinch of sea salt on top of each cookie before baking for a sweet-salt contrast.