Ingredients

The following ingredients have 18 Servings
  • 1 cup salted butter (softened to cool room temperature (not overly warm or melty))
  • 1 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 2 1/2 cups all-purpose flour (see note)
  • 2 cups semisweet (or milk) chocolate chips or chocolate chunks

Instruction

  • Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.
  • Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.
  • Add the egg and mix until evenly combined.
  • Add the flour and the chocolate chips (or chocolate chunks) and mix until combined and no dry streaks remain.
  • Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), spacing them an inch or so apart on the prepared baking sheets.
  • Bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Repeat with remaining cookie dough.