Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Dark Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt
  • 10 oz Semi-Sweet Chocolate Chips OR Chunks (50–60% cocoa solids)

Instructions:

  1. Preheat the oven to 175°C / 350°F (conventional). Line two baking trays with parchment paper. Ensure butter and eggs are at room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, dark brown sugar, and granulated sugar on medium speed for 3–4 minutes until pale, fluffy, and increased in volume.
  4. Beat in the eggs, one at a time, mixing only until just combined after each addition. Mix in the vanilla extract.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix only until about 80% combined; streaks of flour should still be visible. Do not overmix.
  6. Remove the bowl from the mixer. Gently fold in the chocolate chips/chunks using a rubber spatula until evenly distributed.
  7. Scoop the dough into large balls (3 Tbsp each) onto a lined tray or cover the bowl. Refrigerate for a minimum of 30 minutes, ideally 2 hours, or up to 24 hours.
  8. If not pre-scooped, use the ice cream scoop to portion the dough onto the prepared baking trays, placing them at least 2 inches apart.
  9. Bake one tray at a time for 10–12 minutes. The edges should be golden brown, but the centers must still look slightly underbaked and soft. (Optional: drop the tray sharply onto the counter halfway through baking).
  10. Let the cookies cool on the tray for 5 minutes before transferring them carefully to a wire rack to finish cooling completely.