- 1 stick unsalted butter
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips or chunks
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
Place the butter in a large microwave safe bowl and microwave on 50% power until melted. Let cool slightly before whisking in the brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the flour, baking soda, and salt. Do not overmix. Stir in the chocolate chips.
Roll heaping tablespoons of the dough and place onto the prepared pans, spacing about 2-inches apart. Bake until the cookies are slightly golden but still soft in the center, about 12 minutes. Let the cookies cool in pans on a cooling rack for 5 minutes before removing the cookies to the rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.