Steps
- Preheat the oven to 375°F / 190°C and line baking sheets with parchment paper.
- In a large bowl, cream together 220g of softened salted butter and 300g of brown sugar.
- Beat 2 large eggs into the butter mixture until light.
- Optional: add 2 teaspoons of vanilla extract.
- In a large bowl, mix 360g of flour, 1 teaspoon of baking powder, and 1 pinch of salt.
- Stir the dry ingredients into the wet mixture until combined.
- Fold in 300g of chocolate chips until evenly distributed.
- Roll dough into small balls and space them evenly on your baking sheets.
- Bake for 8-10 minutes at 375°F / 190°C.
- Let them sit on the hot sheet for a few minutes before moving them.
Preparation tips
The most important piece of advice: don't over-bake! Your cookies will still look somewhat raw when you pull them out of the oven, and that is exactly what you want. They will continue to set as they rest on the hot cookie sheet.
Make sure your butter is properly softened by taking it out of the fridge a couple of hours early. You can also soften it in the microwave for 10-20 seconds at a time. If you microwave it for too long, it will melt and become oily.
Storage & Lifetime
Once completely cool, store your chocolate chip cookies in an airtight container at room temperature. Kept this way, they will stay fresh, chewy, and delicious for up to 5 days. (Though they are highly recommended warm right off the cooling rack while the chocolate is still melty!)
Freezing tips
You can freeze the unbaked cookie dough for up to 2 months. Roll the dough into balls, flash-freeze them on a baking sheet for 30 minutes so they don't stick together, and then transfer them to an airtight container or freezer-safe zip-top bag.
When ready to bake, you can either thaw them first and bake normally, or bake directly from frozen. If baking from frozen, lower the oven temperature to 350°F / 175°C and bake for 15 minutes. The tops will look slightly browner than usual, but they will still taste amazing.