Thick, buttery, rich, and irresistibly soft chocolate chip cookies with a perfect balance of sweetness and gooey chocolate in every bite.

14 tablespoons unsalted butter, softened

1 cup granulated sugar

½ cup light brown sugar

2 eggs

1 teaspoon vanilla extract

2½ cups all-purpose flour (plus a few extra tablespoons as needed)

1 teaspoon baking soda

½ teaspoon salt or sea salt

3 cups chocolate chips (any combination of semi-sweet, milk, bittersweet, or chunks)

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Preheat oven to 350°F and line baking sheets with parchment or spray with non-stick spray.
Partially melt butter by microwaving halfway or placing in a metal bowl in the preheating oven, then let cool.
Beat cooled butter with granulated and brown sugars until light and fluffy.
Mix in vanilla extract and add eggs one at a time, beating well after each.
Add flour, baking soda, and salt; mix on low until just combined. If dough feels too wet, add extra flour 1 tablespoon at a time up to 3 tablespoons.
Fold in chocolate chips gently.
Scoop about ¼ cup dough for large cookies or 1.5 tablespoons for smaller ones onto baking sheets, spacing apart; press slightly and optionally add extra chips on top.
Bake one tray at a time: 10-12 minutes for large cookies, 8-9 minutes for smaller, until edges are golden but centers remain soft.
Cool cookies on wire rack before storing.

Use a mix of chocolate chips (semi-sweet, milk, bittersweet) for complex flavor.

Add chopped walnuts or pecans for a nutty twist.

Substitute some chips with white chocolate or butterscotch for variety.

Sprinkle flaky sea salt on top before baking for sweet-salty contrast.

Add cinnamon or pumpkin spice for seasonal flavor.

Store in airtight container at room temperature for 4-5 days.

Reheat briefly in microwave or low oven to restore softness.

Freeze dough balls up to 3 months; bake directly from frozen with slightly longer baking time.