"Best Ever" Chocolate Chip Cookie


1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour
1 tsp. smallish-medium coarse sea salt (I used table salt, kind of wish I would’ve tried the sea salt!)
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips (I used milk chocolate, just a personal preference)


Preheat oven to 350 degrees. Beat butter, sugar, and brown sugar until it is “nice and fluffy.” Two Peas recommend creaming the mixture for 5 minutes, so I did. Add eggs and vanilla and continue to beat for two minutes.

Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed. The batter is thick so mixing in the chocolate chips was a little frustrating, but definitely doable.

Drop about 2 tablespoons of dough and “plop” the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes. My oven cooked them around 11 minutes, so just check on the cookies around the ten minute mark. Remove from the oven and allow the cookies to sit on the tray for two minutes. Then pick up the parchment paper (with the cookies still on top) and transfer to a cool non-porous surface.  Cool on the paper for at least 3 minutes before serving.

Made around 45 deliciously chewy goodies for a couple of wonderful cookie filled days!