Neighbor’s Perfect Chocolate Chip Cookies

Instructions

1. Cream butter and sugar: In a large mixing bowl, cream the softened butter with 2 cups of light brown sugar until smooth, creamy, and fully combined. Using brown sugar only (no white sugar) gives these cookies a rich, moist texture and slightly chewy center.
2. Add eggs and vanilla: Beat in the 2 eggs, one at a time, ensuring each is fully incorporated. Stir in 1 ½ teaspoons of vanilla extract. The mixture should be smooth, thick, and glossy, forming the base for perfectly puffed cookies.
3. Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, and ½ teaspoon sea salt. This ensures the baking soda is evenly distributed for proper rising and prevents salty pockets in the cookies.
4. Combine wet and dry ingredients: Gradually fold the flour mixture into the creamed butter and sugar mixture. Stir until just combined—overmixing can result in dense cookies. The dough should be soft but thick enough to hold its shape when dropped onto a pan.
5. Add chocolate chips: Fold in the semi-sweet chocolate chips evenly, making sure each spoonful of dough contains a generous amount for a well-balanced cookie.
6. Shape cookies: Drop dough by teaspoonfuls onto a prepared baking sheet, spacing them 2 inches apart. You can adjust the size depending on your preference; larger cookies may require an extra minute of baking.
7. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 8–9 minutes, or until the tops show just a hint of golden brown. They should look slightly underbaked in the center—this ensures a soft, chewy texture after cooling.
8. Cool: Allow cookies to sit on the baking sheet for a few minutes after removing from the oven. This lets them finish cooking gently and helps them maintain a slightly puffy shape. Transfer to a wire rack to cool completely if desired.
   

   Tips and Notes