Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups chocolate chips or chunks (See Kelly’s Note)
- Sea salt, for topping (optional)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the chocolate chips.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 9 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Notes
- My go-to chocolate mix is half semisweet chocolate chips and half dark chocolate chunks.
- The key to chewy, softer cookies that taper into crispy edges is to underbake the cookies. Remove them from the oven when they are barely set in the centers then let them continue baking on the hot cookie sheets outside the oven for 5 to 7 minutes before transferring them to a rack to cool completely.
- Freezing cookie dough: Form cookie dough into balls and freeze in a single layer on a parchment-lined sheet pan for 2 to 3 hours. Once solid, transfer to a freezer-safe bag, removing excess air. Freeze for up to 3 months. Bake frozen cookie dough balls at 375°F for 10 to 13 minutes. No need to thaw—just add a few extra minutes to the bake time for perfectly baked cookies.
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