Ingredients:

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon sea salt
• 2 cups chocolate chips (12 oz)

Instructions:

1. Preheat the oven to 375°F. Line three baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
3. Cream the butter and sugars: In a stand mixer, beat together the softened butter, granulated sugar, and brown sugar until well combined.
4. Add eggs and vanilla: Beat in the eggs and vanilla extract, mixing until the batter is light and fluffy (about 1 minute).
5. Combine dry ingredients: Gradually mix in the dry ingredients until everything is fully incorporated.
6. Add chocolate chips: Stir in the chocolate chips evenly throughout the dough.
7. Form dough balls: Roll the dough into balls using 2-3 tablespoons per cookie (depending on preferred size). Arrange them on the prepared baking sheets, leaving space between each.
8. Bake: Place the cookies in the oven and bake for 8-10 minutes, or until the edges are golden brown but the center still looks slightly doughy.
9. Cool: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a cooling rack.

Tips:

• Do not overbake: The cookies should look a little underbaked when you remove them from the oven. This ensures a soft, chewy texture.
• Convection ovens: If you're using a convection oven, lower the baking temperature by 25°F.

Ingredient Substitutions:

• Butter: You can substitute unsalted butter, coconut oil, or vegan butter. Alternatively, try browned butter for a deeper flavor.
• Eggs: If you need an egg-free version, check out options for egg substitutes like flax eggs or applesauce.
• Flour: Opt for all-purpose gluten-free flour if you're gluten-sensitive.
• Sugar: Organic cane sugar can replace granulated sugar.
• Sea Salt: If you don't have sea salt, adjust to ½ teaspoon of regular salt.
• Chocolate chips: Feel free to swap with chocolate chunks or chopped chocolate in any variety (dark, semisweet, milk).

Freezing Cookie Dough:

• Roll the dough into balls and freeze in a single layer in an airtight container for up to 2 months.

Storing Cookies:

• Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days, or freeze them for up to 2 months.

Baking Frozen Dough:

1. Thaw first: Allow frozen dough balls to thaw for 1 hour on a parchment-lined baking sheet before baking at 375°F.
2. Bake from frozen: Preheat your oven to 350°F and place the frozen dough directly on the baking sheet while the oven preheats. Bake for about 15 minutes.

Nutrition