Classic Chocolate Chip Cookies

Method

1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream the butter and both sugars with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each. Add the vanilla and mix to combine.
3. Add the flour mixture in two additions, mixing on low just until combined. Don't overmix. Fold in the chocolate chips with a spatula.
4. Cover the dough and refrigerate for at least 30 minutes (up to 72 hours for deeper flavor — the dough continues to develop over time). This step is non-negotiable for thick, chewy cookies.
5. Preheat oven to 190°C (375°F). Line baking sheets with parchment paper.
6. Scoop rounded tablespoons of dough onto the sheets, spaced 2 inches apart.
7. Bake 10-12 minutes until the edges are golden but the centers still look slightly underdone. They'll set as they cool.
8. Let cool on the pan for 5 minutes, then transfer to a wire rack.
9. *Storage:** Airtight container at room temperature for 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen (add 2 minutes to bake time).
10. *Tip:** Finish each cookie with a sprinkle of flaky sea salt before baking. The contrast with the sweet chocolate is incredible.