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 semisweet and dark for best results)

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 melted butter with granulated and brown sugars until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Step 3: Gradually add the dry ingredients to the wet mixture. Mix until a thick dough forms, taking care not to overmix. Gently fold in chocolate chips, reserving some to press on top of the dough balls.

Step 4: Cover the dough and refrigerate for at least 1 hour, preferably overnight, to intensify flavor and prevent spreading.

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

Step 6: Using a large cookie scoop (about 3 tablespoons), shape dough balls slightly taller than wide. Place them spaced apart on the baking sheets. Press reserved chocolate chips onto the tops.

Step 7: Bake for 10–13 minutes until edges are golden and centers remain slightly soft. Avoid overbaking; cookies will finish setting on the tray.

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

Tips & Variations

For even thicker cookies, chill the dough overnight to enhance flavor and texture.

Mix different chocolate varieties like milk, semisweet, and dark to add depth.

Use flaky sea salt on top to balance sweetness and add a gourmet touch.

If you prefer softer cookies, underbake by a minute and allow cooling on the baking sheet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the cookies for up to 3 months; thaw at room temperature before enjoying. Reheat gently in a warm oven for a few minutes to refresh softness.

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 should I chill the dough before baking?

Chilling firms up the dough, preventing excessive spreading and enhancing flavor development, resulting in thicker, chewier cookies with richer taste.