Description

These thick and chewy cookies use dark brown sugar and a critical chilling period to ensure a soft, bakery-quality texture that lasts for days. Packed with semi-sweet chocolate chips, they offer the perfect balance of golden edges and tender centers.

Ingredients

1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup dark brown sugar, packed
3 cups all-purpose flour, spooned and leveled
2 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

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Instructions

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a stand mixer fitted with a paddle attachment, cream the room temperature butter with the granulated and dark brown sugars until smooth and creamy.
Beat in the vanilla extract and eggs until the mixture is pale and well-combined, scraping down the bowl as needed.
With the mixer on low, gradually add the dry ingredients until just combined, then fold in the chocolate chips by hand.
Scoop the dough into 3-tablespoon balls, place them on a baking sheet, cover, and refrigerate for at least 2 hours.
Preheat your oven to 375°F (190°C) and bake the chilled dough balls for 9–12 minutes until the edges are golden.
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To maintain that perfect bakery softness for up to a week, store your cookies in an airtight container with a single slice of white bread to regulate moisture. Always pull the cookies from the oven when the centers still look slightly pale and underdone, as the residual heat from the baking sheet will finish the cooking process without drying out the crumb.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American