Ingredients:

  • 225g (1 cup) Unsalted European-style butter, softened
  • 200g (1 cup) Dark brown sugar, packed
  • 100g (½ cup) Granulated white sugar
  • 2 Large eggs, room temperature
  • 10ml (2 tsp) Pure vanilla bean paste or extract
  • 375g (3 cups) All-purpose flour
  • 6g (1 tsp) Baking soda
  • 5g (1 tsp) Fine sea salt
  • 340g (2 cups) Semi-sweet chocolate chips (at least 60% cacao)
  • Optional: Flaky sea salt for finishing

Instructions:

  1. In a large mixing bowl or stand mixer, beat the softened European-style butter with the dark brown sugar and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale and aerated.
  2. Add the eggs one at a time, followed by the vanilla bean paste, mixing until just incorporated.
  3. Sift the all-purpose flour, baking soda, and fine sea salt directly into the wet ingredients. Fold by hand using a spatula until a few streaks of flour remain.
  4. Add the semi-sweet chocolate chips and finish folding until the dough is cohesive. Do not over-mix.
  5. Using a #40 cookie scoop, portion the dough into 1.5-tablespoon balls. Place them on a parchment-lined tray to flash freeze for 2 hours before transferring to a heavy-duty freezer bag for long-term storage.