Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated white sugar
- 3/4 cup (150g) packed brown sugar
- 3 tablespoons water
- 2 teaspoons vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340g) dark chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add water and vanilla extract to the butter mixture and beat until well incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Form dough into balls approximately 2 tablespoons in size and place on prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until edges are golden but centers appear slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute the butter with equal amounts of plant-based butter.
- Refrigerating the dough for 1-2 hours before baking will result in thicker, softer cookies.
- For best results, bake only 6-8 cookies per standard baking sheet.
- Bake for 12 minutes for softer, chewier cookies or 15 minutes for more thoroughly baked cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg