Basic Chocolate Chip Cookies
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Cook time: 
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Serves: about 30 cookies
These are my go-to chocolate chip cookie, they're chewy around the edges and gooey in the middle with loads of melty chocolate.
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 1 cup (8 ounces) cold butter, cut into pieces*
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 8 ounces chopped chocolate or chocolate chips
  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment.
  2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  3. In a mixer**, beat the cold butter, sugar, and brown sugar together to combine. Just until the butter and sugar are evenly mixed, not light and fluffy. We want these cookies to be chewy and moist, and over beating at this stage with mix in too much air, making a dry cookie. Beat the eggs in, one at a time scraping the bowl well after each addition. Beat in the vanilla extract. Add the flour mixture and mix on low until just combined. Fold in the chocolate. Scoop the dough onto the cookie sheets (I use a 1.5 ounce cookie scoop) leaving a few inches of space between the cookies. Bake for 11-13 minutes or until the edges are golden brown. Remove from the oven and cool the cookies on the baking sheets for 5 minutes before transferring the cookies to cooling racks. Repeat with the remaining dough.
Adapted from these cookies.

*For the cold butter, just use butter you've taken out of the refrigerator (not frozen) and cut it into small pieces.
**I find this recipe works best with a stand mixer, since the butter is cold. If you only have a hand mixer, that's totally fine! Just let the butter soften a bit and proceed as the recipe dictates.
To freeze the dough, line a baking sheet with parchment paper and scoop the dough onto the sheet, freeze the cookie dough on the lined baking sheet for several hours until solid. Put the frozen scoops of dough into a zip-top bag and store in the freezer. You can bake these from frozen, just add 2 or 3 minutes to the baking time.

Sometimes I add a cup of chopped walnuts to these cookies for some nutty crunch.
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