Servings 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 1/2 cups light brown sugar
- 2 large eggs, cold
- 1 Tablespoon 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 chunks, plus more for topping
- 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 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 chunks.
- Scoop 2-tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart. (See Kelly’s Notes.) Top the cookies with additional chocolate chunks.
- 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
- 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.
- For larger cookies (as shown in the photos above), scoop out 1/4-cup mounds and bake them for 12 to 14 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. This large size will yield about 1 dozen cookies for this recipe.
- ★ Did you make this recipe? Don't forget to give it a star rating below!