Ingredients
Scale
- 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
- 14 tablespoons unsalted butter, melted & slightly cooled
- 3 cups chocolate chips (semisweet + dark mix)
- Optional: extra chocolate chips & flaky sea salt for topping
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat melted butter with granulated and brown sugars until smooth. Add eggs one at a time, then stir in vanilla.
- Gradually mix in dry ingredients until a thick dough forms. Fold in chocolate chips.
- Cover and refrigerate dough for at least 1 hour (or overnight).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Use 3 tbsp dough per cookie, shaping into tall mounds. Press extra chocolate chips on top.
- Bake 10–13 minutes until edges are golden but centers remain slightly soft.
- Cool on baking sheet for 5–10 minutes, then transfer to a wire rack. Sprinkle with sea salt if desired.
Notes
- Storage: Store in an airtight container up to 5 days. Freeze baked cookies up to 2 months.
- Reheating: Microwave 15 seconds for gooey centers.
- Variations: Try Nutella stuffed, double chocolate, or salted caramel versions.
- Prep Time: 15 minutes
- Cook Time: 10–13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian