Ingredients:

  • 8 oz (225 g) unsalted butter, melted
  • 1 cup + 2 Tbsp (250 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10 ml) vanilla extract
  • 2 ¼ cups (315 g) all-purpose flour
  • 1 tsp (5 g) baking soda
  • 1 tsp (5 g) fine sea salt
  • 1 ½ cups (250 g) chocolate chips (use a mix of semi-sweet and milk chocolate)

Instructions:

  1. Prep the Oven and Ingredients: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Ensure eggs are at room temperature.
  2. Melt the Butter: Melt the butter in a medium saucepan over low heat until fully liquid. Remove from heat and allow to cool for 5-10 minutes. It must be slightly warm, but not hot.
  3. Combine Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  4. Mix Sugars and Butter: Pour the slightly cooled melted butter into the mixer bowl. Add both the brown sugar and granulated sugar. Beat on medium speed for 1-2 minutes until smooth and combined.
  5. Incorporate Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and mix until just combined.
  6. Add Dry to Wet: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Stop immediately when no streaks of flour remain (Warning: do not overmix).
  7. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips/chunks.
  8. Chill the Dough (Mandatory): Scoop the dough into uniform balls (approx. 3 Tbsp capacity). Place the dough balls on a lined tray, cover, and refrigerate for a minimum of 1 hour, or ideally 24 hours. Chilling prevents spread and intensifies flavour.
  9. Set for Baking: Place 6–8 chilled dough balls onto a prepared baking sheet, ensuring they are spaced well apart.
  10. Bake: Bake for 10–12 minutes. The cookies are done when the edges are set and golden brown, but the centres still look slightly soft and underdone.
  11. Cool: Remove the sheets from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.