Ingredients:

  • 2 ¼ cups All-Purpose Flour (280 g)
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Fine Sea Salt (3 g)
  • 1 cup Unsalted Butter (2 sticks, 225 g), softened
  • ¾ cup Light Brown Sugar, packed (165 g)
  • ¾ cup Granulated Sugar (150 g)
  • 2 Large Eggs, room temperature
  • 1 tablespoon Vanilla Extract (15 ml)
  • 1 ½ cups Semi-Sweet Chocolate Chips (250 g)

Instructions:

  1. Preheat oven to 375°F (190°C). Line two large baking trays with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until thoroughly combined. Set aside.
  3. Place the softened butter, brown sugar, and granulated sugar into the bowl of the stand mixer. Beat on medium speed for 3 to 4 minutes until the mixture is visibly lighter in colour and fluffy (creaming).
  4. Beat in the eggs, one at a time, ensuring the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Add the vanilla extract and mix briefly.
  5. Reduce the mixer speed to low. Gradually add the prepared dry ingredients, mixing only until just combined and a few streaks of flour remain. Do not overmix.
  6. Remove the bowl from the mixer and use a rubber spatula to gently fold in the chocolate chips until evenly dispersed.
  7. Using a cookie scoop, portion the dough onto a prepared tray. Place the tray, uncovered, into the refrigerator for a minimum of 30 minutes (chilling is crucial for texture).
  8. Arrange 6–8 chilled dough balls per tray, allowing plenty of space for spreading. Bake for 10 to 12 minutes.
  9. The cookies are done when the edges are set and golden brown, but the centres still look slightly puffy and soft.
  10. Remove the tray from the oven. Let the cookies rest on the tray for 5 minutes to set the centre. Transfer the cookies to a wire rack to cool completely. Repeat with remaining dough.