Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 3/4 cup (150g) granulated white sugar
  • 2 large (100g) eggs, room temperature
  • 2 tsp (8g) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Beat the softened butter, brown sugar, and white sugar on medium-high speed for 2-3 minutes until pale and fluffy. Mix in the eggs one at a time, then stir in the vanilla extract until smooth.
  2. Whisk flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the wet ingredients on low speed, mixing only until the flour streaks disappear. Fold in the chocolate chips by hand.
  3. Scoop the dough into 1.5-ounce balls and place them on a tray. Cover and refrigerate for at least 1 hour to ensure the cookies stay thick.
  4. Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on parchment-lined sheets. Bake for 9-11 minutes until edges are golden but centers remain soft. Sprinkle immediately with flaky sea salt.