Soft, gooey cookies packed with chocolate chips, a hint of almond, and a buttery vanilla base—so good, they just might seal the deal.

2 ¼ cups (280 g) all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup (226 g) unsalted butter, softened

¾ cup (150 g) granulated sugar

¾ cup (165 g) light brown sugar, packed

2 large eggs, room temperature

2 tsp pure vanilla extract

½ tsp almond extract (optional)

1 ½ cups semi-sweet or milk chocolate chips

½ cup white chocolate chips (optional)

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Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.

In a bowl, whisk flour, baking powder, and salt. Set aside.

In a large bowl, cream butter and sugars until light and fluffy (2–3 minutes).

Add eggs one at a time, then mix in vanilla and almond extracts.

Gradually mix in dry ingredients on low speed.

Fold in chocolate chips and optional white chocolate chips.

Scoop dough into 2-tbsp mounds and place 2 inches apart on baking sheets.

Bake for 10–12 minutes, until edges are golden and centers soft.

Cool on baking sheet for 5 minutes before transferring to a wire rack.

Use dark or chopped chocolate for variety.

Top with flaky salt or nuts for added texture.

Chilling dough enhances flavor and shape.

Microwave for 10 seconds to revive freshness.