These cookies come out perfectly round every time I bake them and are the perfect mix of soft and crispy. The sea salt and dark chocolate are key to this recipe and leave you with a scrumptious cookie!
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¾ cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon plus 1 teaspoon of vanilla extract
- 1 1/2 cups dark chocolate chips
- Preheat the oven to 350 F. Line cookie sheets with tin foil or parchment paper (this makes for much easier clean up!) and set aside.
- In the bowl, combine the butter and sugars and cream together on medium-high speed until light and fluffy, about 3 minutes. Having the butter at room temperature really makes this step easier.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
- Sprinkle the flour, baking soda and salt over the butter mixture and mix on low speed until just combined with no flour-y streaks. Use a spatula to fold in chocolate chips.
- Use a cookie scoop or spoon about 2 tablespoons of dough onto prepared baking sheets
- Bake for about 14-16 minutes or until just set with the edges slightly golden.
- Let cool on the baking sheets about 5 minutes before transferring to a cooling rack. Store in an airtight container.
- I found that having my oven on convection bake really made a difference. If the oven isn’t on convection bake the cookies tend to come out underdone and too gooey. If you don’t have a convection bake oven, rotate the baking sheets halfway through, around the 7 or 8 minute mark.
- A cookie scoop is how you get that perfect shape and almost store bought look. It’s not a huge deal, but if you’re going for presentation (say for a gift or something) then a cookie scoop is a great investment. Pampered chef makes an awesome one.