Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • ¾ cup (150g) Granulated White Sugar
  • ¾ cup (165g) Packed Light Brown Sugar
  • 2 large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 2 ¼ cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 2 cups (340g) Semi-Sweet Chocolate Chips
  • Optional: Flaky sea salt for finishing

Instructions:

  1. Cream the softened butter, granulated sugar, and brown sugar on medium-high speed for 3–5 minutes until the mixture is pale and fluffy to create a stable emulsion.
  2. Add the eggs one at a time, followed by the vanilla extract, beating until the mixture is smooth and resembles frosting.
  3. Sift the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture on low speed or with a spatula until no white streaks remain. Do not over-mix.
  4. Fold in the chocolate chips by hand. For optimal flavor development, scoop into balls and refrigerate for 2 to 24 hours.
  5. Preheat oven to 375°F (190°C). Place dough balls 2 inches apart on baking sheets lined with parchment paper.
  6. Bake for 9–11 minutes until edges are set and golden-brown. Remove while centers still appear soft; they will firm up during cooling.