🍪 Chocolate Chip Cookies 🍫
Ingredients
1 cup (226 g) salted butter, softened to room temperature
1 cup (200 g) granulated sugar
1 cup (220 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups (410 g) all-purpose flour (measured by spooning and leveling)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine sea salt
2 cups (340 g) semi-sweet chocolate chips or chunks
Instructions
Prep & Preheat: Position oven racks in the upper and lower thirds of your oven. Preheat to 375°F (190°C). Line two or three baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
Cream Butter & Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 2–3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated and smooth.
Incorporate Dry Mix: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Avoid overmixing.
Fold in Chocolate: Using a spatula or mixer on low, gently fold in the chocolate chips until evenly distributed throughout the dough.
Portion Dough: Scoop 2–3 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Bake: Bake for 8–10 minutes, rotating the pans halfway through for even browning. The cookies are done when the edges are lightly golden but the centers still look soft and slightly underbaked—that’s intentional!
Cool: Let the cookies rest on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely (or enjoy warm with melty chocolate!).
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