👩🍳 Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars:
- In a large bowl, beat butter, brown sugar, and white sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla:
- Beat in eggs one at a time, then add vanilla extract. Mix until smooth.
- Combine dry ingredients:
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix wet and dry ingredients:
- Gradually add the dry mixture to the butter mixture. Stir until just combined — don’t overmix.
- Fold in chocolate chips (and nuts if using).
- Scoop and bake:
- Drop spoonfuls (about 2 tablespoons each) onto the baking sheet, leaving space between cookies.
- Bake for 9–11 minutes, until edges are golden but centers are still soft.
- Cool and enjoy:
- Let cookies rest on the pan for 5 minutes, then transfer to a cooling rack.
💡 Tips for Perfection
- For extra chewy cookies, chill the dough for 30–60 minutes before baking.
- Sprinkle a pinch of flaky sea salt on top before baking for that bakery-style touch.
- Use a mix of chocolate chips and chunks for gooey texture.
Would you like me to share a bakery-style version of this recipe — the kind with thick, soft centers like Levain Bakery’s famous cookies? 🍪
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