Ingredients
Method
Preparation
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter with granulated and brown sugar until glossy and smooth.
- Beat in eggs one at a time, mixing until each is incorporated. Stir in the vanilla.
- Add the flour mixture in two additions, folding gently until just combined. Do not overmix.
- Fold in the chocolate chips, reserving a handful to press on top before baking.
- Cover and chill the dough in the fridge for at least 1 hour (overnight is better).
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough into tall mounds using a large cookie scoop, rolling them lightly into domes. Space them well apart and press reserved chips on top.
- Bake for 12 to 16 minutes, until edges are golden and centers still look a bit soft.
- Let the cookies cool on the baking sheet for 8 to 10 minutes, then transfer to a wire rack.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For freezing, layer cookies with parchment and store in a freezer-safe container for up to 2 weeks. Do not refrigerate as it can dry cookies out.