Ingredients

  • 1 cup (225 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (165 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2¾ cups (345 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups (255 g) chocolate chips or chocolate chunks
  • ½ cup (85 g) extra chocolate chips for topping, optional

Instructions

1. Prepare the oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for about 2–3 minutes, until light and creamy.

3. Add the eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.

4. Mix the dry ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Make the dough
Gradually add the dry ingredients to the wet mixture. Mix just until the flour disappears. Do not overmix, or the cookies can become tough.

6. Add the chocolate
Fold in the chocolate chips or chunks. Reserve a few pieces to press onto the cookies before baking.

7. Chill the dough
Cover the bowl and refrigerate the dough for 30–60 minutes. This helps create thicker cookies and prevents excessive spreading.

8. Shape the cookies
Scoop approximately 2–3 tablespoons of dough for each cookie and roll into thick balls. Place them on the prepared baking sheets, leaving about 2–3 inches between each cookie.

Press a few extra chocolate chips or chunks on top.

9. Bake
Bake for 10–13 minutes, or until the edges are lightly golden while the centers still look slightly soft.

For the soft, gooey texture shown in the picture, don’t overbake them.

10. Cool
Let the cookies rest on the baking sheet for 5–10 minutes. They will continue to set while staying soft in the center.

Transfer to a wire rack and allow them to cool further.