Ingredients

• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) light brown sugar, packed
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cups (340g) semi-sweet chocolate chips
• ½ cup chocolate chunks (optional)
• Flaky sea salt for topping (optional)

Instructions

• Step 1 Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Step 2 In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• Step 3 In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Step 4 Beat in the eggs one at a time, then mix in the vanilla extract until fully combined.
• Step 5 Gradually add the dry ingredients to the wet mixture, mixing just until no dry flour remains. Do not overmix.
• Step 6 Fold in the chocolate chips and chocolate chunks using a spatula.
• Step 7 For thicker cookies, chill the dough for 30 minutes.
• Step 8 Scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
• Step 9 Bake for 10–12 minutes, or until the edges are golden brown while the centers still look slightly soft.
• Step 10 Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Use room-temperature butter and eggs for the best texture.
• Don't overbake; the cookies will continue to set as they cool.
• Chilling the dough creates thicker, chewier cookies.
• Sprinkle flaky sea salt on warm cookies for extra flavor.
• For bakery-style cookies, use a mix of chocolate chips and chocolate chunks.

Freezing

Nutrition (Per Cookie)