THE INGREDIENTS LIST:
1 Cup.Of (2 sticks) unsalted butter, softened.
1 Cup.Of granulated sugar.
1 Cup.Of packed light-brown sugar.
2 large eggs.
1 Tsp.Of pure vanilla extract.
3 Cups.Of all-purpose flour.
1 Tsp.Of baking soda.
1/2 Tsp.Of baking powder.
1/2 Tsp.Of salt.
2 Cups.Of semisweet and/or milk chocolate chips.
PREPARATION:
1 - To make a light and fluffy mixture, put the softened butter, granulated sugar, and brown sugar into a large mixing bowl and cream them together until the mixture is light and fluffy. When using an electric mixer, this process normally takes around three to five minutes.
2 - Add the eggs one at a time, being sure to give the mixture a thorough mix after each addition. After that, add the extract of vanilla and stir it in until it is completely mixed.
3 - Whisk together the flour, baking soda, baking powder, and salt in a basin separate from the rest of the ingredients.
4 - Add the dry ingredients to the butter and sugar mixture in a slow and steady stream. Mix on low speed until everything is almost incorporated. Be cautious not to overmix the dough; the desired result is for it to come together while retaining a somewhat crumbly texture.
5 - Using a spatula, incorporate the chocolate chunks into the mixture. It is important to ensure that the chips are distributed evenly throughout the dough.
6 - Place the dough in an airtight container, cover it, and place it in the refrigerator for at least an hour and up to 24 hours. The dough may become more stable and the flavors can combine when it is chilled, which results in cookies with a superior texture as well as taste.
7 - Prepare a temperature in your oven of 350 degrees Fahrenheit (175 degrees Celsius). Prepare baking sheets by lining them with baking mats made of silicone or parchment paper.
8 - Drop a rounded spoonful of dough onto the prepared baking sheets using a cookie scoop or two spoons. Make sure to leave approximately 2 inches of space between each ball of dough.
9 - Bake for ten to twelve minutes in an oven that has been prepared, or until the outside edges have a golden brown color but the insides are still soft. It is important to remember that cookies will continue to cook somewhat even after you remove them from the oven, therefore baking them with a little underdone center is necessary in order to get the ideal chewy texture.
10 - It is recommended that you leave the cookies to cool for five minutes on the baking sheets before moving them to wire racks where they can finish cooling.
