So light and so chewy and just slightly crisp on the outside, the perfect soft chocolate chip cookie!
In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
Remove bowl from stand mixer and stir in flour and chocolate chips.
Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.
Remove roughly 1-2 tablespoons of dough (depending on the size of cookie you prefer) and roll into a ball with your hands. Drop onto prepared pans. (I had 6 dough balls per cookie sheet)
Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly UNDER done.