Ingredients
Method
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, combine the all-purpose flour, baking soda, and fine sea salt.
- In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar until creamy, about 2 minutes.
- Scrape down the sides and bottom of the mixing bowl. Add the vanilla extract and large eggs and beat until combined.
- Gradually beat in the flour mixture. Stir in the semisweet chocolate chips.
- Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
- If time permits, refrigerate dough scoops in an airtight container for at least 24 hours but no more than 72 hours for enhanced flavor and texture. Bake directly from the fridge.
- Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Notes
- Don't overmix the flour: Once the flour is added, mix just until combined to avoid developing too much gluten, which can lead to tough cookies.
- Chill the dough: For that signature thick, chewy texture and enhanced flavor, chill the dough for at least 24 hours. I once skipped this step and immediately regretted the flatter, less flavorful result. Don't make my mistake!
- Proper storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Unbaked dough can be frozen for up to 3 months; simply bake from frozen, adding a couple of minutes to the bake time.
- Doneness signal: Look for golden brown edges with a slightly pale center. They will continue to set as they cool, so don't overbake. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Chill the dough: For that signature thick, chewy texture and enhanced flavor, chill the dough for at least 24 hours. I once skipped this step and immediately regretted the flatter, less flavorful result. Don't make my mistake!
- Proper storage: Store baked cookies in an airtight container at room temperature for up to 3 days. Unbaked dough can be frozen for up to 3 months; simply bake from frozen, adding a couple of minutes to the bake time.
- Doneness signal: Look for golden brown edges with a slightly pale center. They will continue to set as they cool, so don't overbake. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.