Ingredients:

  • 1 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp high quality Vanilla Extract
  • 2 1/4 cups All-Purpose Flour (spooned and levelled)
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 10 oz Semi-Sweet Chocolate Chips/Chunks
  • Flaky Sea Salt (for sprinkling)

Instructions:

  1. Prep the Kitchen: Line two large baking trays with parchment paper or silicone mats. Preheat oven to 175°C (350°F) once chilling is complete.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and fine sea salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until very light, fluffy, and noticeably paler in colour.
  4. Add Wet Ingredients: Beat in the eggs one at a time, mixing just until combined. Scrape down the sides of the bowl. Add the vanilla extract and mix briefly.
  5. Incorporate Dry Mix: With the mixer on the lowest speed, gradually add the dry ingredients. Mix only until the flour streaks just disappear. Do not overmix.
  6. Fold in Chocolate: Remove the bowl and use a rubber spatula to fold in the chocolate chips/chunks until evenly distributed.
  7. Chill the Dough (Mandatory Step): Cover the bowl tightly and refrigerate for a minimum of 2 hours, and preferably 24 hours, to develop flavor and ensure optimal texture.
  8. Scoop the Dough: Once chilled, use a medium cookie scoop (approx. 85g/3 oz) to portion the dough into balls. Place them on the prepared baking sheets, leaving plenty of space between each.
  9. Bake: Bake one tray at a time on the middle rack at 175°C (350°F) for 10–12 minutes. The edges should be golden brown but the centre still slightly soft. If using, immediately sprinkle flaky sea salt on top after removing from the oven.
  10. Cool: Allow the cookies to cool on the baking sheet for 5–7 minutes to finish setting. Carefully transfer them to a wire rack to cool completely before serving.