INGREDENT
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, white sugar, and brown sugar until smooth and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add chocolate chips: Stir in the chocolate chips and nuts (if using).
- Scoop dough: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone (they will set as they cool).
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Enjoy warm with a glass of milk or store in an airtight container for up to a week!
Would you like a version with less sugar or gluten-free options?