Ingredients
Method
Prep
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined.
Cream Butter and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula.
- Add the vanilla extract and eggs, then beat on medium until fully incorporated, scraping the bowl as needed. Gradually add the flour mixture on low speed, mixing just until no streaks remain. Fold in the chocolate chips with a spatula.
Shape and Chill
- Scoop the dough into 3-tablespoon portions using a large cookie scoop and place them on the prepared baking sheets, spacing about 2 inches apart.
- For best results, transfer the dough balls to an airtight container and refrigerate for 24 to 72 hours. This step deepens flavor and creates a thicker, chewier texture. Bake directly from the fridge.
Bake
- Bake the cookies for 11 to 13 minutes, until the edges are golden brown and the centers are just set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For the chewiest texture, always chill the dough for at least 24 hours. If you don't have a scale, use the spoon-and-level method to measure flour—scooping directly can lead to dense cookies. To make these gluten-free, substitute oat flour in the same amount by weight; the cookies will be slightly nuttier and soften as they sit. For an egg-free version, replace the 2 eggs with 1/4 cup (50 grams) of plain full-fat yogurt. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze unbaked dough balls for up to 3 months.