The Best Chocolate Chip Cookies

Desserts

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Best Chocolate chip cookies 

Makes about 30

Ingredients 

230g/ ½ pound (2 sticks) sweet butter, softened 

173g/ 1 cup brown sugar

166g/ ¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

300g/ 2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

275g / 1½ cups semisweet chocolate chips

Fleur de sel, for finishing

A few notes on making these:

• These really are the perfect chocolate chip cookies—they bake up large and chewy. 
• A food scale makes ingredient prep super easy. 
• Dough can be made and rested for a few hours up to a day in the refrigerator—I recommend because they scoop easier and bake up better when chilled. 
• Use a scoop for less mess and perfectly portioned cookies. 
• Parchment paper on the baking sheet ensures the dough won’t stick and makes cleanup easy. 

Directions:

• Preheat oven to 350°
• Line a cookie sheet with parchment 
• Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.
• Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to dough, and scoop cookies on to sheet. 
• Bake on the lined cookie sheet, on the middle oven rack for about 15 minutes.
• Remove from oven while centers are slightly soft and sprinkle with fleur de sel, if desired. 
• Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.