Method

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and packed light brown sugar on medium speed until light, fluffy, and pale in color, about 2–3 minutes. Scrape down the bowl as needed.

Add the eggs one at a time, mixing on low to medium speed until incorporated after each addition. Add the vanilla extract and mix until combined, scraping the bowl once more.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.

With the mixer on low speed, gradually add the flour mixture to the butter-sugar-egg mixture in two additions, mixing just until no streaks of flour remain. Do not overmix — stop as soon as the dough comes together.

Remove the bowl from the mixer and use a spatula to fold in the semisweet chocolate chunks or chips until evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, portion dough into roughly 2-tablespoon (about 30–35 g) mounds and place them 2 inches apart on the prepared baking sheets. For larger cookies, use a 3-tablespoon scoop and space farther apart.

Baking & Finishing

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes for medium cookies, or 12–14 minutes for larger cookies. Cookies should be golden at the edges and slightly soft in the centers.

Add finishing salt (optional)

If desired, immediately after removing cookies from the oven, sprinkle a small pinch (about 1/16–1/8 tsp) of flaked sea salt onto each warm cookie to enhance flavor.

Cool

Allow the cookies to cool on the baking sheet for 5–7 minutes to set, then transfer to a wire rack to cool completely. Cookies will firm up as they cool but remain tender and chewy inside.

Chocolate Chip Cookie Recipe