1️⃣ Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

2️⃣ In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry ingredients aside.

3️⃣ In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. This step is crucial for creating a tender cookie texture.

4️⃣ Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until everything is well combined.

5️⃣ Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; the dough should be slightly lumpy. Gently fold in the chocolate chips (and any optional add-ins like nuts or white chocolate chips) using a spatula or wooden spoon.

6️⃣ Chill the Dough (Optional but Recommended): For thicker, chewier cookies, cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 2 days). Chilling helps prevent spreading during baking, resulting in thicker cookies with a better texture.

7️⃣ Scoop and Bake: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown and the centers are just set. The cookies will continue to firm up as they cool.

8️⃣ Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with a glass of milk or pack them up for gifting.