Ingredients:

  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups (340g) semi-sweet chocolate chips (or chunks), divided
  • Flaky sea salt, for sprinkling (optional)

Instructions:

  1. In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Gently fold in 1 ½ cups of the chocolate chips. Reserve the remaining ½ cup for topping.
  6. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Using an ice cream scoop or your hands, form the dough into large balls. Place them on the prepared baking sheets, leaving ample space between each cookie.
  9. Gently press the reserved chocolate chips onto the tops of the cookie dough balls.
  10. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt, if desired.