Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 3 cups (360 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 cups (340 g) semisweet chocolate chips/chunks
• 2 Tbsp cornstarch (optional, for extra softness)
• Flaky salt for topping (optional)

Directions

1. Preheat oven to 350°F / 175°C. Line baking sheets with parchment.
2. Cream butter and sugars until light and fluffy, 2–3 min.
3. Beat in eggs one at a time, then vanilla.
4. Whisk flour, baking soda, baking powder, salt (and cornstarch). Add to wet ingredients and mix just to combine.
5. Fold in chocolate chips. Scoop 2–3 Tbsp portions; chill 15 minutes for thick cookies.
6. Bake 10–12 minutes until edges are golden and centers are just set. Sprinkle flaky salt if using.
7. Cool 5 minutes on the pan, then move to a rack. Devour!

Make-ahead: Portion and freeze dough balls up to 2 months; bake from frozen adding 1–2 minutes.