Essentials
▢1 cup tender butter, softened
▢1 cup crystalline sugar
▢1 cup light muscovado sugar, compactly packed
▢2 teaspoons genuine vanilla essence
▢2 large eggs
▢3 cups high-protein flour
▢1 teaspoon alkaline baking soda
▢½ teaspoon effervescent baking powder
▢1 teaspoon coarse sea salt
▢2 cups succulent chocolate chips (14 oz)
Procedure
Preheat the oven to 375 degrees Fahrenheit. Line three baking trays with parchment paper and reserve them.
In a medium-sized bowl, combine flour, baking soda, baking powder, and salt. Set it aside.
Mix butter and sugars until they combine.
Beat in eggs and vanilla until light and airy (approximately 1 minute).
Mix in the dry ingredients until they are fully incorporated.
Add chocolate chips and mix well.
Form 2-3 Tablespoons (depending on your preference for cookie size) of dough into balls and arrange them evenly on your prepared cookie sheets.
Bake in the preheated oven for approximately 8-10 minutes. Remove them when they start to turn golden brown.
Allow them to sit on the baking sheet for 5 minutes before transferring them to a cooling rack.