Ingredients
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¾ tsp fine sea salt
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups semi-sweet chocolate chips (plus extra for topping)
Optional: flaky sea salt for sprinkling
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk flour, baking soda, baking powder, and salt.
Cream butter & sugars: Beat butter, brown sugar, and granulated sugar until fluffy (2 minutes). Add eggs one at a time, then vanilla.
Combine dough: Slowly add dry mixture to wet until just combined. Fold in chocolate chips.
Scoop dough: Use a large scoop (about ¼ cup dough per cookie) and place on baking sheet, spacing 2 inches apart. Add a few extra chocolate chips on top.
Chill dough (optional): For extra thickness, chill dough balls for 30 minutes before baking.
Bake cookies: Bake 12–14 minutes, until edges are golden but centers are slightly soft.
Cool: Let rest on baking sheet 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
For extra chewy cookies, don’t overbake take them out when the centers still look slightly underdone.
If you prefer thicker cookies, chill the dough overnight before baking.
Swap chocolate chips for chunks for a gooier bakery-style look.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg