Bakery-Style Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semisweet chocolate chips
• pinch flaky sea salt

Steps

1. 1Whisk the flour, baking soda, and salt together in a bowl.
2. 2In a bigger bowl, beat the butter with both sugars until light and fluffy, a good 2 minutes. Beat in the eggs one at a time, then the vanilla.
3. 3Stir the dry ingredients into the butter mixture just until combined, then fold in the chocolate.
4. 4If you can stand the wait, chill the dough at least 2 hours (overnight is even better) — cold dough spreads less and tastes richer. In a hurry, bake right away; the cookies will just be a little thinner.
5. 5Heat the oven to 375°F. Scoop rounded tablespoons onto parchment-lined sheets, leaving 2 inches between them, and top each with a couple flakes of sea salt.
6. 6Bake 9 to 12 minutes, until the edges are golden but the centers still look slightly underdone.
7. 7Rest on the pan 5 minutes to set, then move to a rack. They keep a week in a tin — theoretically.