Preheat your oven to 350°F (175°C). This ensures the cookies bake evenly.

Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and make cleanup effortless.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set this mixture aside to ensure even distribution when combining later.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy (about 2–3 minutes).

Add the eggs, one at a time, mixing well after each addition to ensure they’re fully incorporated.

Stir in the vanilla extract for a rich, aromatic flavor boost.

Gradually add the dry ingredient mixture to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix, as this can make the cookies dense.

If adding chocolate chips or other mix-ins, gently fold them into the dough using a spatula for even distribution.

Use a cookie scoop or tablespoon to portion the dough into balls, about 2 tablespoons each, for consistent sizing.

Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.

Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges turn lightly golden. The centers should look slightly underbaked—this is key for a soft, chewy texture.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.