Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your cookies are ready to bake.

Line your baking sheets with parchment paper or use a silicone baking mat to prevent sticking and promote even cooking.

In a medium bowl, whisk together the following:

2 ¾ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

This step ensures the leavening agents are evenly distributed for a consistent cookie texture.

Step 3: Cream Butter and Sugars

1 cup unsalted butter (softened)

1 cup granulated sugar

½ cup light brown sugar (packed)

Using a hand mixer or stand mixer, beat the mixture on medium speed for 2-3 minutes until it’s light, fluffy, and creamy. This step creates the base for a rich and tender cookie.

Beat in 2 large eggs, adding them one at a time to ensure they mix evenly.

Stir in 2 tsp vanilla extract to add warmth and depth to the cookie’s flavor.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed to prevent overworking the dough.

Stop mixing as soon as the dough comes together to keep it soft and easy to handle.

For a fun twist, gently fold in 1 cup of chocolate chips, white chocolate chunks, or your favorite add-ins like sprinkles, nuts, or toffee bits.

Scoop out dough balls using a medium cookie scoop or two spoons, about 2-3 tablespoons each.

Roll the dough into smooth balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 10-12 minutes, or until the edges are just golden, and the centers look slightly underbaked.

Don’t worry—the residual heat will continue to cook the centers as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Once cooled, top with your favorite frosting, drizzle melted chocolate, or sprinkle with crushed candies for a bakery-style finish.

Chill the Dough: If you have time, refrigerate the dough for 30 minutes before baking to enhance flavor and prevent spreading.

Even Baking: Bake one tray at a time for the most consistent results.

Make Ahead: Freeze cookie dough balls for up to 3 months, and bake directly from frozen, adding an extra 2 minutes to the bake time.