Cakey Chocolate Chip Cookies

24 cookies

Ingredients

  • 3 1/4 c all-purpose flour spooned and leveled (see note above)* (13.5oz/385 g)
  • 1 1/2 tsp kosher salt or 3/4 teaspoon fine salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 c (2 sticks) unsalted butter at room temperature
  • 1 c packed light brown sugar (7.5 oz/212 g)
  • 3/4 c granulated sugar (6 oz/170 g)
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 12 ounce bag (2 cups) semisweet or bittersweet chocolate chips
  • Flaky sea salt

Instructions

1

Whisk the flour, salt, baking soda, and baking powder in a medium bowl. Set aside.

2

Combine the butter and both sugars in a large bowl. Using an electric mixer on high speed, beat everything together until it's super light and fluffy, 3 to 4 minutes.

3

Beat in one egg to the sugar-butter mixture until it's fully mixed in. Scrape the sides of the bowl with a flexible spatula Beat in the second egg and the vanilla and scrape the sides of the bowl again to make sure everything is fully incorporated.

4

Add the dry ingredients to the wet and mix on low speed until fully combined Beat in the chocolate chips.

5

To bake right away: Preheat the oven to 375° F. Refrigerate the dough for at least 10 minutes while the oven preheats, then scoop the dough in 2 ounce portions with a cookie scoop (or you can measure out 1/4 cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is dome-shaped and beginning to tum golden brown throughout Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

6

To bake after the dough rests (recommended): Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out 1/4 cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Wrap the the baking sheet tightly with plastic wrap, and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month. 30 minutes before baking, preheat the oven to 375° F. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 14 to 18 minutes, until the edges are set and the cookie is dome-shaped and beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.