Ingredients

3 cups all-purpose flour (weighed in grams or spooned and leveled)

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter (room temperature)

1½ cup light brown sugar (packed)

½ cup granulated sugar

2 large eggs (room temperature)

1 tablespoon vanilla extract

2¼ cups chocolate chips and/or chunks

2 tablespoons coarse salt (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F and line baking sheet(s) with parchment paper for easier cleanup.

Step 2: Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.

Step 3: In a large bowl, cream the butter and both sugars on medium speed for 2 minutes, scraping the sides as needed.

Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.

Step 6: Gently fold in the chocolate chips or chunks evenly throughout the dough.

Step 7: Scoop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. The recipe yields about 16 large or 24 smaller cookies.

Step 8: Bake for 10-14 minutes until the edges turn lightly tan but the centers remain soft.

Step 9: If desired, sprinkle coarse salt on top immediately after baking. Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

Use room temperature eggs and butter to help the dough mix evenly and create a better texture.

For extra chewiness, substitute half the brown sugar with dark brown sugar.

Try mixing in nuts like walnuts or pecans for added crunch.

Adding a sprinkle of flaky sea salt on top before baking enhances the chocolate flavor.

Use different types of chocolate chips such as dark, milk, or white chocolate to customize your cookies.

FAQs

Can I use melted butter instead of softened butter?

It’s best to use softened butter for this recipe. Melted butter can make the dough too loose and affect the cookie’s texture, resulting in thinner and crispier cookies.

How do I make my cookies chewier?

Use more brown sugar than white sugar since brown sugar retains moisture. Also, slightly underbaking the cookies helps keep them soft and chewy in the center.