Medium Rare Chocolate Chip Cookies

1. Cream the Butter and Sugars: In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
2. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until just combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour is just incorporated. Be careful not to overmix.
5. Fold in Chocolate Chips: Gently fold in the chocolate chips and/or chunks by hand using a spatula until they are evenly distributed throughout the dough.
6. Chill the Dough (Crucial Step): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or for up to 24 hours. Chilling the dough is key to achieving that “medium rare” texture and prevents the cookies from spreading too much. The longer you chill, the thicker and chewier the cookies will be.
7. Preheat Oven and Prep Baking Sheets: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
8. Scoop and Bake: Scoop the dough into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly underdone and soft. The cookies will continue to set as they cool.
9. Cool: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely. The centers will finish cooking as they sit.

Enjoy your “medium rare” cookies with their perfectly gooey centers and slightly crisp edges!