THICK Chocolate Chip Cookies!


2 ⅓ cups all-purpose flour

2 teaspoons baking powder

1 ¾ teaspoons sea salt

½ teaspoon baking soda

10 tablespoons unsalted butter, softened

⅔ cup light brown sugar, packed

⅓ cup granulated sugar

1 tablespoon vanilla extract

1 large egg

2 ¼ cups dark chocolate chips or chunks

Whisk together flour, baking powder, salt, and baking soda in a medium mixing bowl until combined; set aside.

Using a mixer, cream butter and both of the sugars for 5 minutes. (Note: This is important, 5 minutes helps to add volume to the cookies.) Scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla extract and egg; beat at medium-low speed until well incorporated.

Add flour mixture, beating at medium-low speed until incorporated. With a rubber spatula, mix in the chocolate by hand, scraping the sides of the bowl to incorporate any remaining flour (It's ok if the dough is crumbly). Cover the bowl and chill the dough 15 minutes (to make it easier to handle).

Scoop the dough into 6 equal portions. (Use a heaping ½ cup measure to portion the dough into 6 mounds.) Place the mounds on a parchment paper lined baking sheet, cover with plastic wrap, and refrigerate 3 hours, or up to overnight.

Preheat oven to 400. Arrange 3 portions of dough on a parchment paper-lined sheet pan (keep remaining dough portions refrigerated). Bake 400 for 15 to 18 minutes or until cookies are golden-brown and appear set, rotating pan after 10 minutes. Repeat process with remaining 3 portions of dough. Cool the cookies on the sheet pan for 10 minutes before transferring to a wire rack to cool completely, at least 30 minutes. Enjoy!

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