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Ingredients (10)

• ▢ 1 cup salted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 cup light brown sugar packed
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 large eggs
• ▢ 3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon sea salt
• ▢ 2 cups chocolate chips (12 oz)

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Instructions (9 steps)

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
2. In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
3. Cream together butter and sugars until combined.
4. Beat in eggs and vanilla until light (about 1 minute).
5. Mix in the dry ingredients until combined.
6. Add chocolate chips and mix well.
7. Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
9. Let them sit on the baking pan for 5 minutes before removing to cooling rack.

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Ingredients (10)

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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Instructions (7 steps)

1. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
3. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
4. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
5. Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
6. Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
7. Store tightly covered at room temperature for up to 1 week.

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Ingredients (9)

• 1 cup butter
• 1 cup packed brown sugar
• 0.5 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

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Instructions (5 steps)

1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat butter, brown sugar, and white sugar in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Beat in vanilla and eggs, one at a time, until blended.
3. Combine flour, baking soda, and salt; stir into sugar mixture. Finally, fold in chocolate chips until evenly distributed.
4. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, spacing about 2 inches apart.
5. Bake in the preheated oven until edges are golden, 8 to 10 minutes. Briefly cool on baking sheets, then transfer to wire racks to cool completely.

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