Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Gently fold in the chocolate chips, ensuring they are evenly distributed.
- Using a large scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving space between each cookie.
- Sprinkle a pinch of sea salt on top of each cookie.
Baking
- Bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough in scoop form and bake directly from the freezer, adding a couple of extra minutes to the baking time.