Ingredients
3/4 cup granulated sugar
1 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips
Sea salt flakes (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes using a mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Chill the dough in the refrigerator for at least 1 hour, or preferably overnight.
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, about 2 inches apart.
If desired, sprinkle a few sea salt flakes on top of each cookie dough ball before baking.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Enjoy.