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Soft, Bakery-style Chocolate Chip Cookies

(2 sticks) unsalted butter

packed light brown sugar (7.5 oz/212 g)

granulated sugar (4 oz/114 g)

all-purpose flour

kosher salt or 3/4 tsp fine sea salt

baking soda

large eggs

vanilla extract

-ounce bag (2 cups) semisweet or bittersweet chocolate chips

Flaky sea salt

Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl.

Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This allows the sugar to dissolve into the butter, which makes the cookies taste like toffee. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

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

Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chocolate chips.

**To bake right away:** Preheat the oven to 300°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 14 cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Lightly press the scoop down so it's flat across the top like a hockey puck. Bake 3 inches apart on a parchment-lined baking sheet for 16 to 20 minutes, until the edges are set and the cookie is lightly 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 14 cup/4 tablespoon scoops with your hands) and place on a parchment-lined baking sheet. Lightly press the scoop down so it's flat across the top like a hockey puck. Wrap 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. Thirty minutes before baking, preheat the oven to 300°F. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 18 to 22 minutes, until the edges are set and the cookie is lightly golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.