| 290 g | flour |
| 1¾ tsp | baking soda |
| 1 tsp | salt |
| 225 g | butter (small pieces, room temperature) |
| 150 g | white sugar |
| 150 g | brown Muscovado sugar |
| 2 | eggs (room temperature) |
| 1 tsp | vanilla extract |
| 200 g | semi-sweet chocolate chips (or chopped chocolate) |
Pre-heat oven to 375°F/190°C. In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat sugar with butter until smooth. Scrape down the sides, then add the eggs and vanilla and beat well until light and fluffy. Mix in the flour on low speed until only almost combined, then add the chocolate chips. Continue to fold the batter until the flour is completely incorporated and the chocolate is distributed. Do not overmix.
Use an ice cream scoop to transfer the batter onto parchment-lined baking sheet. Leave about 5 cm/2 in. between each ball. Bake for approx. 8 - 12 min, or until the cookies are golden brown. Remove from oven and let cool for a few minutes before transferring them to a cooling rack to cool completely.
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