• Preheat oven to 350°F. Line baking sheets with parchment paper or lightly grease.

  In a large mixing bowl, cream butter and both sugars until smooth and fluffy.

  Add eggs and vanilla. Mix until fully incorporated.

  Stir in salt, baking soda, and flour. Mix until a soft dough forms.

  Fold in chocolate chips.

  Scoop dough onto baking sheets using a medium cookie scoop, spacing cookies evenly.

  Bake for 10–12 minutes, or until edges are set and centers remain soft.

  Cool briefly on the pan, then transfer cookies to a cooling rack.

Notes

• This recipe makes a large batch, ideal for parties or freezing.

  Dough can be frozen in scoops for up to 3 months.

  For softer cookies, slightly underbake and cool on the pan.

  Milk chocolate chips create a sweeter cookie; semi-sweet offers a more balanced flavor.

  Store baked cookies in an airtight container for 3–4 days.