Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well mixed and aerated.
- Using an electric mixer, blend the melted unsalted butter with the granulated sugar and light brown sugar until the mixture is smooth and well combined.
- Add the eggs one at a time into the wet mixture, mixing thoroughly after each addition to create a smooth batter. Stir in the vanilla extract to enhance flavor.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Gently fold the semisweet and dark chocolate chips into the cookie dough evenly distributing them throughout.
- Drop generous spoonfuls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading.
- For an extra bakery touch, sprinkle additional chocolate chips and a pinch of flaky sea salt on top of each dough mound before baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges turn golden brown while the centers remain soft and slightly underbaked for chewiness.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely, which helps them set properly.
Notes
This recipe yields thick cookies. If you prefer thinner cookies, slightly reduce the amount of flour or increase the amount of melted butter.