The Temperature Trick: Ensure your butter is "room temperature"—meaning it should be soft enough to leave an indent when pressed, but not greasy or melting. If the butter is too warm, the cookies will spread too thin in the oven.
Step
Directions
1
Preheat: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2
Cream Butter & Sugars: In a stand mixer or large bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
3
Add Wet Ingredients: Mix in the vanilla extract and eggs one at a time until fully incorporated.
4
Incorporate Dry Ingredients: Mix in the baking soda, baking powder, salt, and flour. Mix on low speed until just combined—overmixing will make the cookies tough.
5
Fold in Chocolate: Stir in the chocolate chips by hand using a spatula.
6
Scoop: Roll the dough into balls (about 2 tablespoons each) and place them on the prepared cookie sheet, spaced 2 inches apart.
7
Bake: Bake for 8–10 minutes. Take them out when the edges are just barely golden; they will look slightly "underdone" in the middle, but they will firm up as they cool.
8
Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
