Ingredients:

  • 1 cup (226g / 8 oz) unsalted butter, melted and slightly cooled (European style butter preferred)
  • ¾ cup (150g / 5.3 oz) packed light brown sugar
  • ¼ cup (50g / 1.8 oz) granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 ¼ cups (281g / 9.9 oz) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (approximately 255g / 9 oz) semi-sweet chocolate chips (or chunks)
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. Melt the butter in a saucepan or microwave until completely melted. Let cool slightly.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
  3. Whisk in the eggs one at a time, followed by the vanilla extract, until well incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (optional).
  8. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  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).