3 cups (380 grams) bread flour
1 tsp baking soda
1 tsp fine sea salt
2 sticks (227 grams) unsalted butter, at room temperature
½ cup (100 grams) granulated sugar
1 ¼ cups (247 grams) lightly packed light brown sugar
2 tsp vanilla
2 large eggs, at room temperature
2 cups (340 grams) semi sweet chocolate chips
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop dough into 1-2 tbsp balls and chill for 24 hours (this is a must). I freeze them and bake them directly from the freezer, makes for a better cookie! This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
Bake for 12-15 minutes at 350℉, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Tip: Use this same recipe for White Chocolate Chip and Macadamia Nut Cookies. Just change the chocolate chips to white chocolate chips and add one cup of macadamia nuts