Name: Perfect Chocolate Chip Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 18 servings
Cuisine: Confectionery
Ingredients: 225g butter (room temperature); 150g brown sugar; 100g white sugar; 2 large eggs; 2 tsp vanilla extract; 300g all-purpose flour; 1 tsp baking soda; 1 tsp salt; 200g dark chocolate (chopped into chunks); Flaky sea salt (for topping)

Prep Time20 min

Cook Time13 min

Instructions

Dough

1
Beat butter, brown sugar, and white sugar with a mixer for 3–4 minutes until fluffy and lightened.
2
Add eggs one at a time, beating after each. Add vanilla.
3
In a separate bowl, whisk together flour, baking soda, and salt.
4
Add dry ingredients to butter mixture, mix on low speed until just combined.
5
Fold in chocolate chunks with a spatula.

Rest the Dough (Important!)

6
Wrap dough in plastic and refrigerate for at least 2 hours (overnight is ideal). This develops flavor and improves texture.

Baking

7
Preheat oven to 180°C (350°F). Line baking sheets with parchment.
8
Scoop dough balls of 50–60g each (walnut size). Space them 7–8 cm apart — cookies spread a lot.
9
Sprinkle each ball with flaky sea salt.
10
Bake for 11–13 minutes. Cookies should look slightly underdone — edges golden, center still soft.
11
Leave on the baking sheet for 5 minutes (cookies will set from residual heat), then transfer to a wire rack.

Chef's Notes

Brown sugar creates chewiness, white sugar creates crispness. More brown = chewier cookies. Dough balls can be frozen and baked straight from the freezer (add 2–3 minutes to baking time).