Ingredients
Units
Scale
- 1 cup salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 teaspoons kosher salt
- 12 oz semisweet, milk, and/or white chocolate, chopped in large chunks
- Flaky sea salt for finishing (optional, but highly recommend)
Instructions
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Preheat the oven to 350°F Line baking sheets with parchment paper.
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In a stand cream together the butter, granulated and brown sugar and vanilla on medium speed until creamy, about 3 minutes.
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Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour, baking soda and salt and mix on low speed until just incorporated. Using a spatula, fold in the chopped chocolate.
- Scoop the cookie dough into balls (about 1½-tablespoons of dough) and arrange six dough balls evenly spaced on the prepared cookie sheets. Sprinkle them with flaky sea salt, if desired.
- Bake one sheet at a time, in the middle of the oven for 12 to 15 minutes, until caramelized and quite crispy.
- Repeat with the remaining cookie dough.
- Allow the cookies to cool for about 5 minutes on the baking sheets, then move to a cooling rack