Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened but still cool
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt (or ½ tsp table salt)
  • 12 ounces (340g) semi-sweet chocolate chips
  • Flaky sea salt (for sprinkling, optional)

Instructions:

  1. In a stand mixer (or using an electric hand mixer), cream together the softened butter and both sugars until light and fluffy (about 3-4 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl between additions.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 30 minutes (ideally longer, up to an hour).
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons of dough (or use an ice cream scoop for uniform cookies) onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt (optional) before serving.