Cookies Recipe

Prep dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl, beat 0.75 cup softened unsalted butter with 0.5 cup granulated sugar and 0.75 cup packed brown sugar using a hand mixer or stand mixer on medium speed until mixture is light, pale, and slightly fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add 2 large eggs one at a time, mixing on low speed after each addition until just incorporated. Add 2 tsp pure vanilla extract and mix until combined. Do not overmix.

Combine wet and dry

With the mixer on low speed, gradually add the flour mixture to the butter mixture, mixing just until no dry streaks remain. Avoid overworking the dough to keep cookies tender—stop as soon as the flour is incorporated.

Fold in chocolate chips

Using a spatula, fold 2 cups semisweet chocolate chips into the dough until evenly distributed.

Portion dough

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Using a medium cookie scoop or spoon, portion dough into 12 mounds of about 2 tablespoons (roughly 1.5 inches diameter) each, spacing them about 2 inches apart on the baking sheet.

Optional chill

For thicker cookies, chill the portioned dough on the baking sheet or in a container for 20–30 minutes. If you prefer thinner cookies, bake immediately.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheet halfway through. Cookies are done when edges are golden-brown and centers still look slightly soft.

Finish

Remove baking sheet from oven and let cookies cool on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely. While cookies are still warm, sprinkle a tiny pinch of 0.25 tsp coarse sea salt over the tops if using.