Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt (or 1/2 teaspoon table salt)
  • 1 cup (225g) unsalted butter, softened, but still cool
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces (340g) dark chocolate, roughly chopped (or good-quality chocolate chips)
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  2. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Fold in the chopped chocolate (or chocolate chips).
  6. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or preferably 24-36 hours. This is crucial for flavor development and texture!
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt, if desired.