Ingredients

2 large eggs

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt (or sea salt)

1 cup granulated sugar

½ cup packed light brown sugar

1 teaspoon vanilla extract

3 cups chocolate chips (mix of semisweet and dark)

14 tablespoons unsalted butter, melted and slightly cooled

Optional: Extra chocolate chips and flaky sea salt for topping

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Gradually add the dry ingredients into the wet mixture, mixing until a thick dough forms. Be careful not to overmix. Gently fold in the chocolate chips, reserving a few for topping the cookies.

Step 4: Cover the bowl and refrigerate the dough for at least 1 hour, or preferably overnight. This step is important for thicker cookies with rich, caramelized flavor.

Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Step 6: Use a large cookie scoop (about 3 tablespoons) to form dough balls, stacking them slightly taller than wide for that bakery-style thickness. Place them a few inches apart on the baking sheets. Press a few reserved chocolate chips on top of each dough ball.

Step 7: Bake for 10–13 minutes, or until the edges are golden brown but centers remain slightly soft. It’s best to underbake slightly so the cookies finish setting on the tray.

Step 8: Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely. Sprinkle warm cookies with flaky sea salt if desired.

Tips & Variations

For an even more decadent cookie, try adding chopped nuts or toffee bits to the dough.

Using a mix of semisweet and dark chocolate chips creates a more complex and bakery-style flavor.

Refrigerating the dough overnight intensifies flavor and helps maintain thickness during baking.

Pressing extra chocolate chips on top before baking gives a beautiful, tempting finish.

If you prefer cakier cookies, slightly increase the flour by 2–3 tablespoons.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving. Reheat briefly in a warm oven or microwave to enjoy a fresh-baked feel.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.

Why is chilling the dough important?

Chilling solidifies the fats and allows the flours to hydrate, which prevents excessive spreading and improves flavor, resulting in thick, chewy cookies.