Preheat oven to 375 degrees F.
Then, mix all your wet ingredients together (I use a Kitchenaid Mixer)
Cream together your butter, eggs, sugars, and vanilla extract until creamy.
Gradually add your dry ingredients in (flour, baking soda, salt)
Chocolate chips go last. No science here. Measure that shit with your heart.
IMPORTANT: This is the most important direction. You gotta chill the dough – minimum 4 hours, but overnight is ideal. Why? Because it guarantees the perfectly cooked cookie edges and ooey gooey insides. If you don’t chill the dough, it just cooks all the way through and while satisfactory, they will not be the world’s best cookies.
Tale that chilled dough and drop by rounded tablespoon (or just roll it into balls like I do) onto your cookie sheet – a silpat ensures even baking.
Bake for 10-12 minutes. I find the first batch needs 12 minutes because the pan is cool, and the rest need 10-ish minutes.
When the edges are brown and the insides look gooey still, take ’em out
Transfer to cooling rack.