Ingredients:

  • 1 cup (227g) unsalted butter, melted and cooled slightly
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract (5ml)
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon sea salt (5g)
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. Melt the butter completely. Allow to cool slightly (but not solidify).
  2. In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours). This is crucial for texture!
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
  10. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft (they will continue to set as they cool).
  11. 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 (if using). Devour immediately while still warm!