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 of semisweet and dark recommended)

14 tablespoons unsalted butter, melted and slightly cooled

Optional for topping: Extra chocolate chips and flaky sea salt

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2: In a large bowl, beat the melted butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Avoid overmixing. Gently fold in most of the chocolate chips, reserving some to press on top of the dough balls later.

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

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

Step 6: Using a large cookie scoop (about 3 tablespoons), form tall dough balls and place them a few inches apart on the prepared sheets. Press the reserved chocolate chips on top.

Step 7: Bake for 10–13 minutes until edges are golden and centers are slightly soft. Underbaking slightly helps achieve gooey centers.

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

Tips & Variations

For extra thickness, chill the dough overnight instead of just one hour.

Mixing semisweet and dark chocolate chips creates a richer flavor similar to bakery cookies.

You can substitute half the all-purpose flour with bread flour for chewier texture.

Add chopped nuts like walnuts or pecans for added crunch and flavor.

Use flaky sea salt on top to enhance the chocolate and balance sweetness.

FAQs

Why do I need to chill the dough?

Chilling the dough solidifies the fat and allows the flour to hydrate, which helps prevent cookies from spreading too much while baking. It also deepens the flavor and improves texture, resulting in thicker, chewier cookies.

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies. Unsalted butter gives you better control over the final saltiness.