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Cakey Chocolate Chip Cookies

all-purpose flour

kosher salt or 3/4 teaspoon fine salt

baking soda

baking powder

(2 sticks) unsalted butter

packed light brown sugar (7.5 oz/212 g)

granulated sugar (6 oz/170 g)

large eggs

vanilla extract

ounce bag (2 cups) semisweet or bittersweet chocolate chips

Flaky sea salt

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

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.

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.

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

**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.

**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.