Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cream butter, granulated sugar, and brown sugar in a large bowl for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined.
- Fold in chocolate chips evenly using a spatula.
- Scoop 2-tablespoon portions of dough onto baking sheets, spacing them 2 inches apart.
- Bake for 8–10 minutes, or until edges are golden and centers are soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for crunch.
- Use white or dark chocolate for variation.
- Chilling the dough enhances flavor and reduces spreading.
- Sprinkle with flaky sea salt before baking for a gourmet twist.
- Cookies can be frozen for up to 3 months; reheat in microwave for 10–15 seconds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
