Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup packed brown sugar
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2 large eggs
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2 teaspoons pure vanilla extract
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1 1/2 cups semi-sweet chocolate chips
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1/2 cup dark chocolate chunks
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1/2 cup white chocolate chips (optional luxury twist)
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Flaky sea salt for topping
Instructions
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy—about 3–4 minutes.
Beat in eggs one at a time. Add vanilla extract and mix until smooth.
Gradually add the flour mixture into the wet ingredients, mixing just until combined.
Fold in semi-sweet chips, dark chocolate chunks, and white chocolate if using.
Cover and refrigerate for at least 1 hour. This enhances flavor and texture.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop large dough balls (about 2–3 tablespoons each) onto baking sheet, spacing apart.
Bake for 10–12 minutes until edges are golden but centers look slightly underbaked.
Sprinkle lightly with flaky sea salt while warm.
Let cookies cool on baking sheet for 5 minutes before transferring.
Notes
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Don’t overbake—centers should look soft.
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Chill dough for best results.
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Use high-quality chocolate for richer flavor.
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Sprinkle sea salt immediately after baking.