Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl (or stand mixer bowl), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can take about 3-5 minutes.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  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. Fold in the chocolate chips until evenly distributed throughout the dough.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours. This prevents excessive spreading and enhances the flavor.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  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.