Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups (340g) semisweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in the chocolate chips (and nuts, if using).
- Drop spoonfuls (about 1½ tablespoons) of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips:
- For extra gooey cookies, slightly underbake and let them finish on the baking sheet.
- Chill dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container for up to 5 days.
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