Melt in your mouth, Bakery Style Chocolate Chip Cookies. The perfect fusion of sweet and salty, a soft crunch on the outside and gooey on the inside. Perhaps the perfect cookie bite and disappear almost instantly after being pulled from the oven!
Preheat the oven to 350°F/175°C and line a sheet pan with parchment paper.
Mix flour, baking soda, and salt and set aside.
In a large bowl on medium-high cream the butter, sugar, and brown sugar until fluffy about 2-3 minutes. Then add the vanilla and beat an additional 15 seconds until combined.
Add eggs one at a time blending well after each addition.
Combine the flour mixture in 2 separate batches, mixing well after each addition.
Fold in the chocolate chips. Wrap the dough in plastic wrap and chill in the fridge overnight or at least an hour.
Scoop 6 rounded mounds of dough onto your lined cookie sheet, about 3 tablespoons in size.
Bake for 12-14 minutes pull the cookies out when the edges are set and the centers still look slightly underdone. Allow to cool on the baking sheet for 5 minutes and then move to a cooling rack.