Preheat your oven to 350°F (175°C).

Line your baking sheets with parchment paper or a silicone baking mat.

Pro Tip: This prevents sticking and helps your cookies bake evenly without burning the bottoms.

In a medium bowl, whisk together 2 ½ cups of flour, 1 teaspoon baking soda, and ½ teaspoon salt.

Set aside.

Pro Tip: Whisking helps evenly distribute the baking soda and salt, so every cookie rises the same way.

In a large bowl, use an electric or hand mixer to beat 1 cup softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar until light and fluffy (about 2–3 minutes).

Scrape down the sides of the bowl with a spatula to make sure everything is well combined.

Beat in 2 large eggs, one at a time, until fully incorporated.

Add 2 teaspoons vanilla extract and mix until smooth.

Pro Tip: Adding eggs one at a time ensures the dough stays smooth and prevents it from separating.

Gradually add the dry flour mixture into the butter mixture. Mix on low speed until just combined.

Pro Tip: Don’t overmix! Overmixing can make cookies tough instead of soft and chewy.

Gently fold in 2 cups of chocolate chips (or pastel-colored chips for Easter).

Add optional candy-coated chocolates or sprinkles if desired.

Pro Tip: Use a spatula and fold slowly to keep the cookies soft and not too dense.

Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each onto the prepared baking sheets, leaving about 2 inches between them.

Pro Tip: Slightly round the tops with your fingers for an even, uniform cookie shape.

Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.

Pro Tip: Don’t overbake! Cookies continue to cook on the baking sheet after you remove them, keeping them soft and chewy.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Enjoy warm, or store in an airtight container for up to 5 days.