Preheat the oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat. Trust me—this helps the cookies lift off without a battle.

Cream the butter, sugar, and brown sugar in a large mixing bowl using an electric mixer. Beat until the mixture is light, fluffy, and smells like cookie heaven.

Add the vanilla and eggs and mix well until smooth.

In a clean mixing bowl: Use a fork to blend the flour, baking soda, and salt in a separate bowl. This step helps distribute the leavening and salt evenly—don’t skip it.

Slowly mix the dry ingredients into the wet, blending until just combined. Don’t overmix; stop just when the dough pulls together.

Fold in the crans and chips until they’re evenly distributed throughout.

Use a cookie scoop or spoon to drop 1-inch balls of dough onto your prepared baking sheets. Leave about 2 inches between each one—they like to spread out.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look a little soft. That’s your cue—they’ll finish setting as they cool.

Let the cookies sit undisturbed for a minute or two, then use a spatula to transfer them to a wire rack to cool.