These are the best salted chocolate chip cookies EVER. With chewy insides and crisp edges, these chocolate chunk cookies are easy and delish!
1 cup unsalted butter, at room temperature
½ cup sugar
1–1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2–3/4 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
6–8 ounces 72% chocolate, chopped
3 tablespoons flaked sea salt
In a large bowl, cream together the butter, sugar, and brown sugar on medium speed until smooth and fluffed, about 2 minutes. Add the eggs and vanilla extract and stir on medium until smooth. Add the flour, baking soda, and salt, stirring on low until combined. Add the chocolate. If you like an intensely chocolate cookie, use the full 8 ounces. If you like the occasion doughy bite, stick to 6 ounces. Stir in the chocolate and allow the dough to rest. I like to go ahead and scoop out large cookie scoops (3 tablespoon sized) balls of dough and refrigerate them covered for about 45 minutes. If you’d prefer, cover the bowl and refrigerate the dough in one bowl for at least 2 hours.
When ready to bake, preheat the oven to 350 degrees and space out the 3 tablespoon-sized mound of dough at least 2” apart on a sheet pan. You will bake these in batches. Bake in the preheated oven for 11 minutes or until the edges are barely set and the insides still looks slightly underdone. Remove from oven and immediately sprinkle with the flaked salt, if desired. Enjoy once cooled slightly.