1-First step: get your pans and oven ready Start by preheating the oven to 350 degrees Fahrenheit. Then line your baking sheets with parchment paper so the cookies release easily after baking. This small step also makes cleanup much easier, which is always a win on a busy day. At this stage, make sure your butter is at cool room temperature, around 67 degrees Fahrenheit. It should be soft enough to press lightly, but not greasy or melted. That texture helps the cookies keep their shape and bake up thick instead of flat.

2-Second step: mix the dry ingredients In a medium bowl, combine the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Whisk them together so the leavening and salt are spread through the flour evenly. This helps the cookies bake with a better rise and more even flavor. If you are using a scale, weigh the flour for the best results. A digital kitchen scale gives you more consistent dough and helps prevent dry cookies from too much flour.

3-Third step: cream the butter and sugars In an electric mixer, beat the 2 sticks of unsalted butter, 1/2 cup granulated sugar, and 1 1/4 cups lightly packed light brown sugar until creamy, about 2 minutes. The mixture should look lighter in color and feel fluffy. This step adds air to the dough, which helps create that bakery style cookie texture. Scrape down the bowl so everything mixes evenly. If you skip this part, some butter or sugar can stay stuck to the sides and leave the dough uneven.

4-Fourth step: add the eggs and vanilla Add 2 teaspoons of vanilla and the 2 large eggs at room temperature. Beat until everything is fully combined. The dough may look a little loose at first, but it will come together once the flour goes in. Room temperature eggs mix in more smoothly, which gives the cookies a better texture. If your eggs are cold, you can place them in warm water for a few minutes before using them.

5-Fifth step: add the dry mixture Gradually beat in the flour mixture. Add it in a few parts instead of all at once so the mixer can handle it more easily. Once the flour disappears into the dough, stop mixing right away. Try not to overmix at this stage. Overworking the dough can make the cookies tough instead of soft and chewy.

6-Sixth step: stir in the chocolate chips Fold in 2 cups of semisweet chocolate chips. You can do this with the mixer on low or by hand with a spatula if the dough feels thick. Make sure the chips are spread through the dough so each cookie has plenty of chocolate. For a more bakery-style look, save a handful of chips to press into the tops of the dough balls before baking. That gives each cookie a pretty finish.

7-Seventh step: portion the dough Divide the dough into 3-tablespoon sized balls and drop them onto the prepared baking sheets. Leave enough room between each scoop so the cookies can spread while baking. The large size is part of what gives these cookies their bakery style look. If you want the best flavor and texture, refrigerate the dough scoops for at least 24 hours if possible. You can chill them for 24 to 72 hours for even better results. The longer rest helps the dough develop a richer flavor and keeps the cookies thick in the oven.

8-Eighth step: bake until golden Bake the cookies for 11 to 13 minutes, or until they turn golden brown around the edges. The centers may still look a little soft, and that is exactly what you want. They will finish setting as they cool on the pan. Ovens can vary, so check the cookies near the end of the baking time. If you like a slightly firmer cookie, give them the full 13 minutes. If you want extra soft centers, pull them out when the edges are golden and the centers look just set.

9-Ninth step: cool before moving Let the cookies cool for 5 minutes on the baking sheet before removing them to wire racks. This short wait helps them firm up enough to move without breaking. After that, transfer them carefully so air can circulate underneath and finish the cooling process. If you want perfectly round cookies, use a cookie cutter or a round glass to gently shape the edges right after baking. A light swirl around the cookie can tidy the sides without flattening them.