Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) white sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (100 g) chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in chocolate chips and nuts (if using).
- Drop tablespoon-sized dough balls onto the prepared baking sheets, leaving about 2 inches between each.
- Bake for 8–10 minutes, or until edges are golden but centers are still soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Tip: For extra chewy cookies, chill the dough for 30 minutes before baking.
If you want, I can also give you a bakery-style thick & gooey version of this recipe. That one’s dangerously good.