Ingredients:

  • 2 ¼ cups (280g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1 teaspoon (5g) Fine Sea Salt
  • 1 cup (227g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated White Sugar
  • 1 cup (200g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 2 teaspoons (10ml) Vanilla Extract
  • 1 ½ cups (255g) Semi-Sweet Chocolate Chips
  • Flaky Sea Salt, for sprinkling

Instructions:

  1. Combine dry ingredients: Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  2. Cream fats and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  3. Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract. Scrape down the sides of the bowl.
  4. Incorporate dry into wet: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Fold in chocolate: Gently fold in the chocolate chips using a spatula until evenly distributed.
  6. Chill the dough: Cover the dough and refrigerate for a minimum of 30 minutes (up to 24 hours). Chilling prevents spreading and deepens flavour.
  7. Preheat and prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop and place: Use a cookie scoop to portion dough into uniform balls (about 2 tablespoons each). Place 2 inches apart on the prepared sheets.
  9. The finishing touch: Sprinkle a few flakes of sea salt over the top of each dough ball, if using.
  10. Bake: Bake for 10–13 minutes. Cookies are done when the edges are golden brown but the centres still look slightly soft and underdone.
  11. Cooling: Let the cookies cool on the baking sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely.