Ingredients:

  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt (plus extra for sprinkling)
  • 1 cup unsalted butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
  3. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
  4. Add in the vanilla extract and eggs one at a time, mixing well after each addition until fully incorporated.
  5. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until combined; be careful not to overmix.
  6. Using a spatula or wooden spoon, fold in the chocolate chips gently but thoroughly into the dough.
  7. Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto your prepared baking sheets about two inches apart.
  8. Just before baking, lightly sprinkle each cookie dough mound with sea salt for that perfect sweet-and-salty flavor contrast.
  9. Bake in preheated oven for about 10–12 minutes or until edges are golden brown but centers are still soft. Remove from oven when done but keep them on the tray for another few minutes before transferring them to wire racks to cool completely.