Ingredients:

  • 2 ¼ cups (280 g) All-Purpose Flour
  • 1 tsp (5 g) Baking Soda
  • 1 tsp (6 g) Fine Sea Salt
  • 1 cup (226 g) Unsalted Butter, room temperature
  • ¾ cup (165 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp (15 ml) Vanilla Extract
  • 1 ½ cups (250 g) Chocolate Chips or Chunks (60–70% Cacao dark chocolate recommended)
  • Flaky Sea Salt (Optional, for sprinkling)

Instructions:

  1. Prep the Oven & Trays: Preheat the oven to 190°C (375°F). Line baking sheets with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream the Butter and Sugars: In the bowl of a stand mixer, beat the room-temperature butter, brown sugar, and granulated sugar on medium speed. Beat for 3–4 minutes until the mixture is light, pale, and fluffy.
  4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition until just combined. Scrape down the sides of the bowl, then stir in the vanilla extract.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture. Mix just until combined. Stop mixing immediately once no streaks of flour remain (do not overmix).
  6. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips/chunks.
  7. Chill the Dough (Crucial Step): Cover the bowl and refrigerate the dough for a minimum of 30 minutes. For best flavor, chill for 12–24 hours.
  8. Portion the Dough: Using a standard cookie scoop, portion the chilled dough onto the prepared baking sheets. Ensure generous spacing (at least 2 inches) between each scoop.
  9. Add Final Touch: If desired, sprinkle a pinch of flaky sea salt onto the top of each dough ball.
  10. Bake: Bake cookies, one tray at a time, for 10–12 minutes. The edges should be set and golden brown, but the centers should still look slightly soft.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes (they will continue to set). Transfer them to a wire rack to cool completely before serving.