Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add the vanilla. Beat in the eggs one at a time, mixing until each is fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients. Mix just until there are no streaks of flour.
- Fold in the chocolate chips using a spatula so they distribute evenly.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving ample space for spreading.
- Sprinkle a pinch of flaked sea salt atop each mound of dough.
- Bake for 9 to 11 minutes. Look for golden edges and centers that still appear slightly soft.
- Let the cookies rest on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.
Nutrition
Notes
For variations, you can mix in chopped toasted nuts, swap chocolate for dark chocolate, or adjust for gluten-free needs using a 1:1 gluten-free flour blend. Store cookies in an airtight container at room temperature for up to 5 days.