Stand mixer with paddle attachment, wooden spoon, or hand mixer
Parchment paper (optional)
1cup (2 sticks)unsalted butterroom temperature
1½cuplight brown sugarpacked
2¼cupschocolate chips and/or chunks
2tablespoonscoarse saltoptional, for topping
Preheat oven to 350°F and line baking sheet(s) with parchment paper (optional, for easier cleanup).
Whisk together the flour, baking soda, baking powder and salt. Set aside.
Cream together the butter and sugars on medium speed for 2 minutes, scraping the bowl sides as needed. Add the egg and then the vanilla, mixing well after each addition.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the chocolate chips.
Scoop balls of dough at least 2 inches apart onto parchment lined baking sheets (optional: add mini chocolate chips to the tops of the dough balls). The recipe should make about 16 large cookies or 24 smaller cookies.
Bake at 350°F for 10-14 minutes or until the edges are lightly tan.
Sprinkle coarse salt on top of the cookies (optional). After a few minutes, transfer them to a cooling rack. Enjoy!
If you want less chocolatey cookies, use about 1½ cups of chips (255g) instead.Store in an airtight container with a slice of bread for up to 1 week or in the freezer for up to 1 month.To make ahead: make the dough, then form and freeze the dough balls. When you want to bake them, place them on a baking sheet while the oven preheats.