Makes about 32 cookies
- 2 3/4 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 sticks (18 tablespoons) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 egg
- 1 tablespoons vanilla extract
- 1 (12 oz) bag semi-sweet chocolate chips or chocolate chunks
- Preheat the oven to 350°F.
- In a medium bowl, combine the flour, salt, baking soda, and baking powder. Stir to combine; set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes.
- Add the egg and vanilla and beat, scraping down the bowl as needed, until smooth.
- Add the dry ingredients all at once and mix just until combined. Add the chocolate chips and mix to combine, scraping down the bowl, as needed.
- Scoop 2 tablespoon-sized portions of dough onto a parchment paper-lined baking sheet, leaving about 2-inches between each cookie. Bake until the cookies are golden brown, about 12 minutes.
- Cool on the baking sheet for a few minutes before transferring to a rack to cool.
Note: The dough can be stored in the refrigerator for up to a week or in the freezer for up to 6 months. To freeze the dough, portion it onto a baking sheet and transfer to the freezer until solid. Transfer the frozen dough to a zip-top bag. Let the cookies defrost at room temperature for about an hour before baking.