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chocolate chip cookies on silpat


  • 3 1/2 cups | 16 ounces flour
  • 1  teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups|2 1/2 sticks unsalted butter, room temp
  • 1 1/4 cups|9 ounces dark brown sugar
  • 1 cup plus 2 tablespoons|8.5 ounces white sugar
  • 2 large eggs, room temp
  • 2 teaspoons pure vanilla extract
  • 14 ounces Guittard semi-sweet hocolate chips or bar*, roughly chopped

*You may use one bag of chips, but I prefer more chocolate in these cookies.


  1. Position rack in middle of oven and preheat to 350 degrees.
  2. In medium bowl, combine flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and both sugars until blended and creamy, about 2 minutes.
  4. Add eggs, one at a time, scraping bowl in between, then add vanilla until just combined.
  5. With mixer on low, slowly add flour mixture. Scrape bowl to ensure flour is fully incorporated.
  6. Stir in chocolate chips by hand.
  7. Using the large Pampered Chef cookie scoop, place dough balls on parchment lined cookie sheet and put in freezer for 8-10 minutes. I put 8 cookies on a large cookie sheet so they have plenty of room to bake without crowding.
  8. Bake 15-17 minutes until just beginning to brown. Leave on pan for 5-6 minutes then move to rack to cool completely.


  • Putting cookies in freezer prior to baking prevents the cookies from spreading too much.
  • Unbaked cookies can be frozen on a cookie sheet, then placed in a freezer safe bag for up to 2 months. When baking cookies straight from freezer, add a couple minutes to the bake time.
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