way to cook;
1. Prep & Preheat
Preheat oven to 375°F (190°C).
Generously butter a 14-inch round cake or pizza pan—or line a 13″ × 18″ half-sheet pan with parchment for easy removal.
2. Mix the Dough
In a stand mixer (or large bowl with hand mixer), beat softened butter, granulated sugar, and brown sugar on medium-high for 2 minutes—until light, fluffy, and pale.
Add eggs one at a time, mixing well after each. Scrape bowl, then beat in vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet on low speed—mix just until no streaks remain.
Fold in chocolate chips with a spatula for even distribution.
3. Press & Bake
Transfer dough to prepared pan. Using lightly greased hands or a damp offset spatula, press into an even layer—aim for ~¾” thickness, leaving a ½” border to allow for spread.
Bake:
14″ round pan: 20–25 minutes
Half-sheet pan: 15–18 minutes
Look for golden edges and a just-set center (a few soft crumbs on a toothpick is perfect). For ultra-chewy results, pull it out at the lower time—even if center looks slightly underdone.
4. Cool & Decorate
Let cool completely in pan (45–60 mins). Rushing this step risks cracked frosting or a collapsed center.
Once cool, frost with buttercream using a piping bag (Wilton 1M tip for rosettes) or spread rustic swirls with a knife.
Finish wit
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