Classic Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g light brown sugar, packed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">300g semi-sweet chocolate chips or chunks</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop or tablespoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your baking sheets by lining them with parchment paper or silicone mats, and preheat your oven to 180°C (350°F). Position the oven racks in the upper and lower thirds of your oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. This extended creaming creates air pockets that help give the cookies their structure and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The mixture should look smooth and glossy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage can develop the gluten too much, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the chocolate chips or chunks using a spatula until evenly distributed throughout the dough. For varied chocolate distribution, reserve a small handful to press into the tops of the cookies before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the best texture and flavor, cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 72 hours). This resting period allows the flour to fully hydrate and the flavors to develop.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or tablespoon, portion the dough into balls approximately 2 tablespoons in size, placing them on your prepared baking sheets about 5cm (2 inches) apart to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 10-12 minutes, rotating the pans halfway through baking. Look for golden edges with slightly underbaked centers – they'll continue cooking as they cool. The cookies should look set around the edges but still soft in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>If using, sprinkle the cookies with flaky sea salt immediately after removing from the oven. The warm surface helps the salt adhere while creating that irresistible sweet-salty contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cookies cool on the baking sheets for 5 minutes (during this time they'll firm up slightly while remaining chewy), then transfer to a wire rack to cool completely. Though they're delicious warm, the texture improves once they've had a chance to set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 5 days. To refresh slightly stale cookies, warm them in a 160°C (325°F) oven for 3-4 minutes.</li></ol>