Ingredients

3 cups all-purpose flour (weighed or spooned and leveled)

1 teaspoon baking soda

¼ teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter (room temperature)

1½ cups light brown sugar (packed)

½ cup granulated sugar

2 large eggs (room temperature)

1 tablespoon vanilla extract

2¼ cups chocolate chips and/or chunks

2 tablespoons coarse salt (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper for easier cleanup.

Step 2: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the butter and both sugars together on medium speed for about 2 minutes, scraping the bowl sides as needed. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.

Step 5: Gently fold in the chocolate chips or chunks.

Step 6: Scoop dough balls at least 2 inches apart onto the prepared baking sheets. This recipe makes about 16 large cookies or 24 smaller ones.

Step 7: Bake for 10 to 14 minutes or until the edges turn lightly tan.

Step 8: If desired, sprinkle coarse salt on top as soon as the cookies come out of the oven. After a few minutes, transfer to a wire rack to cool completely. Enjoy!

Tips & Variations

For softer cookies, slightly underbake by a minute or two and let them finish setting on the baking sheet.

Try adding chopped nuts like walnuts or pecans for extra crunch and flavor.

Use a mix of milk and dark chocolate chips for a richer taste.

Room temperature ingredients help dough combine better and bake more evenly.

If you like salted-sweet flavor, don’t skip the coarse salt topping—it enhances the chocolate beautifully.

FAQs

Can I use melted butter instead of softened butter?

Using melted butter will change the texture, often resulting in thinner, chewier cookies. For the classic texture, softened (but not melted) butter is best.

Why do my cookies spread too much in the oven?

Cookies can spread if the dough is too warm or if there’s too much butter. Chill your dough for 30 minutes before baking to help the cookies keep their shape.