Ingredients
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1 cup unsalted butter, softened
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1 cup packed brown sugar
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½ cup granulated sugar
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2 large eggs, at room temperature
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1 tablespoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon kosher salt
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2¼ cups semi-sweet chocolate chunks
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Cream the Butter and Sugar
Place the softened butter, brown sugar, and granulated sugar in a stand mixer or large bowl.
Beat for 4–5 minutes, until the mixture is light and fluffy.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix for about 1 minute.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture. Mix just until combined.
5. Add the Chocolate
Fold in the chocolate chunks until they’re evenly distributed throughout the dough.
6. Scoop the Cookies
Use a 2-tablespoon cookie scoop or measuring spoon to portion the dough onto the prepared baking sheet, leaving space between each cookie.
7. Bake
Bake for about 12 minutes, until the edges are lightly golden and the centers are still soft.
For flatter, crispier cookies, carefully give the baking sheet a firm tap on the counter immediately after removing it from the oven. This helps release some of the air from the cookies.
Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack.
Notes
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Use room-temperature eggs: They’ll incorporate more easily into the butter mixture.
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Don’t overmix the dough: Once the flour is incorporated, mix just until combined.
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Chill for softer centers: Refrigerate the dough for 1 hour or freeze it for 30 minutes before scooping for a softer-centered cookie.
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Give the cookies room: Leave enough space between dough balls so they can spread without touching.
