Ingredients (Makes about 12 large cookies)
1 cup (2 sticks) cold unsalted butter, cut into cubes
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups semi-sweet or dark chocolate chips/chunks
Optional: flaky sea salt for topping
Instructions
1. Cream the Butter & Sugars
In a stand mixer (or with a hand mixer), beat cold cubed butter, brown sugar, and granulated sugar together until light and fluffy (about 3–4 minutes).
2. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each.
Stir in vanilla extract.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add to the wet ingredients and mix until just combined (do not overmix).
4. Fold in Chocolate
Stir in chocolate chips or chunks by hand with a spatula.
5. Chill the Dough
Chill dough in the refrigerator for at least 1 hour, or up to 24 hours for maximum thickness and flavor.
6. Bake
Preheat oven to 375°F (190°C).
Scoop large balls of dough (about ¼ to ⅓ cup each) and place on a parchment-lined baking sheet, spacing them apart.
Bake for 11–13 minutes, or until the edges are set and golden brown but the centers look slightly underbaked.
Optional: Sprinkle with flaky sea salt while still warm.
7. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
✅ Tips for Super Thick Cookies
Use cold butter to help prevent spreading.
Don’t skip chilling — it solidifies the fat and keeps them thick.
Bigger dough balls = thicker cookies.
For extra gooey centers, underbake slightly and let them finish cooking as they cool.