These easy chocolate chip cookies are soft, chewy, and filled with gooey chocolate chips, perfect for a quick treat or special occasion.

1 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easier.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing well after each addition to ensure everything is fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chocolate chips, making sure they are evenly distributed throughout the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft and slightly undercooked.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If cookies are spreading too much, chill the dough for 30 minutes before baking.

Experiment with different mix-ins like white chocolate chips, nuts, or M&Ms.

To store, place cookies in an airtight container at room temperature for up to a week.

To reheat, microwave cookies for 10-15 seconds for that gooey texture.