About the Recipe
Ingredients
iIngredients:
2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp fine sea salt
1 cup (226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
2 cups (340g) semisweet chocolate chips or chunks
(Optional) ½ cup chopped toasted walnuts or pecans
Flaky sea salt for finishing (optional)
Preparation
Preheat the oven to 180C (350F). Line 2 baking sheets with parchment paper or silicone mats.
Combine dry ingredients:In a bowl, whisk together flour, baking soda, and salt. Set aside.
Cream butter and sugars:In a stand mixer with the paddle attachment (or with a hand mixer), beat the butter, granulated sugar, and brown sugar together on medium speed until light and fluffy—about 3 minutes.
Add eggs and vanilla:Add eggs one at a time, beating well after each addition. Mix in the vanilla.
Incorporate dry ingredients:Reduce mixer speed to low and gradually add the flour mixture. Mix just until combined—do not overmix.
Stir in chocolate and nuts (if using):Fold in chocolate chips (and nuts, if using) with a spatula.
Chill (optional but ideal):Cover dough and refrigerate for 1 hour or up to 24 hours for better texture and flavor.
Portion dough:Scoop dough into 2-tablespoon portions (about golf ball size). Place 2 inches apart on prepared baking sheets.
Bake:Bake for 10–12 minutes, or until edges are golden and centers are just set. For chewier cookies, do not overbake.
Cool:Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with icing sugar.
🔪 Chef’s Tips:
Butter Matters: Use high-quality butter for better flavor.
Chill Time = Better Cookies: Even 1 hour of chilling helps prevent spreading and deepens flavor.
Customize: Try mixing in 1 tsp of espresso powder or swapping out ½ the chocolate chips for chopped dark chocolate.