Ingredients:
2 1/4 cups (280g) all-purpose flour
1 tsp salt
1 cup (226g) unsalted butter, at room temperature
1 cup (200g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups (340g) semi-sweet chocolate chips
Optional: Flaky sea salt for sprinkling on top
Instructions:
Preheat Oven:
Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt.
Cream Butter & Sugars:
Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3 minutes).
Add Eggs & Vanilla:
Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla extract.
Combine Wet & Dry:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.
Fold in Chocolate Chips:
Using a spatula, gently fold in the chocolate chips to ensure even distribution.
Shape the Cookies:
Scoop out 2 tablespoons of dough per cookie, rolling them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets. Optionally, sprinkle a bit of flaky sea salt on top of each cookie for added flavor.
Bake:
Bake for 10-12 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to firm up as they cool.
Cool:
Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Pro Tips:
Chill the dough for at least 30 minutes for a deeper flavor and a thicker, chewier texture.
Use a mix of chocolate chips and chunks for a variety in texture.
For extra indulgence, reserve a few chips to press into the tops of the cookies right before baking.
Lina