Preheat the oven to 190°C.
Beat together butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla extract, mixing until light and creamy.
Incorporate the dry ingredients (flour, baking soda, baking powder, and salt) and mix until well combined.
Gently fold in the chocolate chips and divide the dough into 1/2 cup portions.
Shape into balls, break them in half, and recompose with the rough edges facing up.
Place 6 balls on each baking sheet and add extra chocolate chips if desired.
Bake for 12-15 minutes, until the cookies begin to brown.
Allow cookies to cool on the baking sheet for 20 minutes before serving or transferring to a cooling rack.
Electric whisk
Baking sheet
Store in an airtight bag or container for 3 days.
This recipe makes giant cookies, but you can make them smaller by reducing the baking time.
United States
| Energy (kcal) | 413.19 |
| Carbohydrates (g) | 55.98 |
| of which Sugars (g) | 30.17 |
| Fat (g) | 18.03 |
| of which Saturates (g) | 10.39 |
| Protein (g) | 6.34 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.12 |
