Ingredients:

  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (6g) fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (150g) packed light brown sugar
  • 1 tsp (5ml) pure vanilla extract
  • 2 large eggs, room temperature
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl or stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy, pale, and well-aerated.
  2. Add the room-temperature eggs one at a time, beating thoroughly after each addition to ensure the fats and liquids are fully emulsified.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet emulsion. Mix on low speed just until no white streaks remain; do not overmix. Fold in the chocolate chips by hand.
  4. Cover the dough and refrigerate for at least 30 minutes. This allows for enzyme activity and flour hydration, which improves texture and flavor.
  5. Preheat your oven to 375°F (190°C). Scoop rounded tablespoons (approx. 1.5 - 2 tbsp) of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  6. Bake for 9 to 11 minutes until the edges are deep golden brown but the centers remain soft. Let the cookies rest on the baking sheet for 5 minutes before moving to a wire rack.