Back to 36 servings 2.25 cups all-purpose flour, spooned into the cup and leveled 1 teaspoon baking soda 1 teaspoon fine sea salt or kosher salt 1 cup unsalted butter, softened, leaves a slight indent when pressed 0.75 cup packed light brown sugar 0.5 cup granulated sugar 2 large eggs, room temperature 2 teaspoons vanilla extract 2 cups semi-sweet chocolate chips, milk or dark chocolate also work flaky sea salt, optional, for sprinkling
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1 Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.2 Step 2: Whisk the flour, baking soda and salt together in a medium bowl and set aside.3 Step 3: Beat the softened butter with both sugars on medium speed for 2 to 3 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla.4 Step 4: Mix the dry ingredients into the butter mixture on low speed just until combined. Do not overmix. Stir in the chocolate chips by hand.5 Step 5: Cover the dough and refrigerate at least 1 hour, or up to 48 hours, until firm enough to scoop.6 Step 6: Scoop 2-tablespoon portions of dough and roll into balls. Space them 2 inches apart on the prepared sheets.7 Step 7: Place one sheet at a time on the middle rack. Let the cookies bake for 9 to 11 minutes, pulling them once the edges turn golden brown while the middles still look soft.8 Step 8: Sprinkle the warm cookies with flaky sea salt if using. Cool on the sheet for 10 minutes, then move to a wire rack to cool completely.getsaucepan.com/r/b37a29e4-1ddb-51c7-9d2c-522dddf7922a
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