Prep time: 15 mins | Bake time: 10–12 mins | Servings: Approx. 24–30 cookies
Ingredients
- The Creamy Base:
- 1 cup (225 g) unsalted butter, softened.
- 1 cup (200 g) granulated sugar.
- 1 cup (220 g) brown sugar, packed.
- The Liquid Gold:
- 2 large eggs.
- 2 tsp vanilla extract.
- The Dry Mix:
- 3 cups (375 g) all-purpose flour.
- 1 tsp baking soda.
- 1/2 tsp baking powder.
- 1/2 tsp salt.
- The Best Part:
- 2 cups (340 g) chocolate chips.
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy.
- Emulsify: Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture, then gently fold in the chocolate chips until just distributed.
- Scoop: Use a spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to finish cooling.