Difficulty: Very easy
340g (2.25 cups) all purpose flour
4.5g (1 tsp) baking soda
2.5g (0.5 tsp) salt
221g (1 cup or 2 sticks) butter, softened
153g (0.75 cups) sugar
157g (0.75 cups packed) brown sugar
8.5g (2 tsp) vanilla extract
2 large eggs
365g (2 cups) semi sweet chocolate chips
In a bowl, combine flour, baking soda, and salt.
In a second bowl, beat together butter, sugar, brown sugar, and vanilla extract.
In the second bowl, add the eggs one at a time, beating well after each egg.
Gradually add the first bowl to the second bowl, beating while adding it.
Stir in the chocolate chips until evenly distributed.
If using a stand mixer, use the lowest speed. The chocolate chips don't need much mixing.
Preheat the oven to 350F (176C).
Put parchment paper on a baking sheet or tray.
Scoop into roughly 1.5" (3-4cm) balls. Space them out on the tray a bit more than the scoop size or they will merge together as they expand.
Bake for 8-10 minutes.
This recipe can also be used to make chocolate chip cookie cake. Use roughly a 10x15" (25.5x38cm) tray that's at least 0.5" (1.25cm) deep. Pour the dough into the tray and spread evenly. Watch it very closely while baking, it is easier to end up overdone than the cookies.
This dough gets very thick. A stand mixer is a huge help.
I usually would highly recommend against using volumetric measurements and do not even include them in my recipes, but for these cookies there should be a wide enough margin for error for it to be okay.