1-Gathering and Preheating: First, preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps with even baking and easy cleanup. Make sure your butter and eggs are at room temperature for better mixing, which leads to that fluffy dough we want.

2-Mixing the Dry Ingredients: In a medium bowl, whisk together 3 cups all-purpose unbleached flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and 1 teaspoon fine sea salt. This step ensures everything blends evenly, setting the foundation for your cookies.

3-Creaming Butter and Sugars: Next, in a large bowl, beat 1 cup softened butter with 1 cup white sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. This traps air for a tender texture, which is key for soft centers.

4-Adding Eggs and Flavor: Add 2 large eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla extract. This brings moisture and richness to the dough, enhancing that chocolate chip cookies goodness.

5-Combining Wet and Dry Mixtures: Slowly mix the dry ingredients into the wet mixture until just combined. Overmixing can make cookies tough, so stop as soon as you see no dry spots.

6-Folding in the Goodies: Gently fold in 2 cups chocolate chips. This keeps the dough from getting overworked, preserving that perfect chewy bite.

7-Chilling for Better Results: If you have time, chill the dough for 30 minutes to deepen flavors and prevent spreading. It’s optional but really helps for thicker cookies.

8-Scooping and Baking: Scoop dough into 1.5 to 2 tablespoon mounds, spacing them 2 inches apart on your sheets. Bake for 10 to 12 minutes, rotating halfway for evenness. Pull them out when edges are golden for that soft center.

9-Finishing Touches: Let cookies rest on the sheet for a few minutes, then move to a rack to cool. For extra flair, add a sprinkle of something special like sea salt.