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 (375g) 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.
- Cream butter and sugars together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips (and nuts, if using).
- Scoop dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing them 2 inches apart.
- Bake for 10–12 minutes or until edges are golden brown but centers are still soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy with a glass of milk or store in an airtight container for up to 5 days.
Let me know if you want a chewy version, gluten-free, or bakery-style upgrade!