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In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This helps prevent spreading and develops flavor.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Scoop large mounds of dough (about 1/4 cup each) onto the prepared baking sheets, leaving about 2-3 inches between cookies. If desired, sprinkle a few sea salt flakes on top of each cookie dough ball.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semisweet chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This helps prevent spreading and develops flavor.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Scoop large mounds of dough (about 1/4 cup each) onto the prepared baking sheets, leaving about 2-3 inches between cookies. If desired, sprinkle a few sea salt flakes on top of each cookie dough ball.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
