Ingredients:

  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 3/4 cups (345g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 1 cup (170g) Dark Chocolate Chips (60-70%)
  • 1/2 cup (85g) Milk Chocolate Chips
  • 1/2 cup (85g) White Chocolate Chips

Instructions:

  1. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
  2. Incorporate Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Mix Dough: Gradually add the dry mixture to the wet mixture, mixing only until just combined. Do not overmix!
  5. Fold in Chocolate: Gently fold in the dark, milk, and white chocolate chips using a spatula.
  6. Chill (The Crucial Step): Cover the dough bowl tightly with plastic wrap. Refrigerate for a minimum of 36 hours (up to 72 hours is even better for flavour development).
  7. Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop Dough: Use a cookie scoop to portion the dough into balls (about 3 heaped tablespoons each). Place them 3 inches apart on the baking sheet.
  9. Bake: Bake for 10–12 minutes. The edges should look set and golden, but the centres should still look slightly puffy and underbaked.
  10. Cool Slightly: Remove from the oven. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.