Chocolate Chip Cookies

Warm, buttered edges and soft, slightly gooey centers — this Chocolate Chip Cookies recipe delivers the perfect bite every time.

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Combine dry ingredients: Sift or whisk the flour, baking soda, and fine sea salt in a bowl until evenly distributed.
Cream butter and sugars: Beat the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Add the eggs one at a time, mixing until incorporated, then stir in the vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently by hand until just combined.
Fold in chocolate: Fold the chocolate chips into the dough with a spatula, keeping larger chunks intact.
Chill the dough: Scoop dough into portions, chill in the refrigerator for 30 minutes to 2 hours.
Bake: Preheat oven and bake the chilled dough on parchment-lined sheets until golden brown at the edges and slightly underbaked in the center.
Cool and finish: Let cookies cool on the baking sheet for 5 minutes before transferring to racks, sprinkle with flaky sea salt if desired.

Chill the dough for at least 30 minutes for the best texture.