Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips (or chunks)
Optional: Flaky sea salt for topping
Instructions
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Slowly mix dry ingredients into the wet mixture.
Fold in chocolate chips until evenly distributed.
Chill dough for 30 minutes for best texture.
Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet.
Bake 10–12 minutes until edges are golden but centers look soft.
Sprinkle with sea salt (optional) and cool slightly before serving.
Notes
For an extra gooey center, slightly underbake.
Store in an airtight container for up to 5 days.
Freeze cookie dough balls for quick baking later.
- Prep Time: 15 minutes + 30 minutes chilling
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg