Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Mix-Ins
- 2 cups semi-sweet chocolate chips
- 1 cup dark chocolate chunks (optional)
- Flaky sea salt for topping (optional)
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Whisk flour, baking soda, salt, and baking powder in a medium bowl. Set aside.
- Cream butter for 1 minute, then add both sugars and beat 3–4 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Add vanilla extract.
- Gradually add dry ingredients on low speed, mixing just until combined.
- Fold in chocolate chips and chunks by hand.
- Cover and chill dough for at least 30 minutes (24 hours recommended).
- Scoop dough into 3-tablespoon balls and space 3 inches apart on baking sheets.
- Sprinkle with flaky sea salt if desired.
- Bake 11–13 minutes until edges are golden and centers look slightly underbaked.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
For thicker cookies, chill dough longer and shape dough balls taller rather than wider. Underbake slightly for soft centers. Dough can be refrigerated up to 5 days or frozen for later baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American