I feel like these cookies don’t need any introduction. This recipe is the one that I have been making in my kitchen for years. It took a little bit of trial and error to develop, but once I got it I knew the search was over. These are big, buttery, and loaded with brown sugar and vanilla. From The Cookies and Cups Cookbook.
I love to use mini chips in my cookies because I feel like you get more chocolate for every bite. You can easily use regular chips or even chunks if that’s your thing, though. But, the little detail in these cookies that sets them apart is the addition of coarse sea salt. It was an error my mom made in her chocolate chip cookies once, about 12 years ago. She meant to add regular salt and grabbed the coarse sea salt instead. Well it was a revelation! The salty nuggets sprinkled throughout the cookie really make it special.
*Makes 24 cookies
1 cup (2 sticks) salted butter, at room temperature
¾ cup packed light brown sugar
¼ cup packed dark brown sugar
½ cup granulated sugar 2 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse sea salt
2¾ cups all-purpose flour
1 (12-ounce) bag mini chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and all the sugars together on medium speed for 2 minutes until the butter is light and fluffy. Add the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.
Add the baking soda, baking powder, and coarse sea salt. Mix until combined.
Turn the mixer speed to low and add the flour, mixing until incorporated.
Stir in the mini chocolate chips until evenly distributed. Cover the dough with plastic wrap and refrigerate it overnight or up to 48 hours.
When you’re ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using a large (3-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet.
Bake the cookies for 9 to 10 minutes, until the edges are golden brown and the centers are almost set. Underbaking the centers of the cookie slightly will help the cookie stay soft.
Allow the cookies to cool on the baking sheet for 3 to 4 minutes before transferring to a wire rack to cool completely.
Store airtight at room temperature for up to 3 days.