• 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon kosher salt
  • 2 sticks salted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed golden brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups dark chocolate chips (or 12 ounces favorite dark chocolate, roughly chopped), plus 3 tablespoons as needed


  1. Place an oven rack in the center position. Preheat the oven to 350 degrees.
  2. Line a rimmed baking sheet with a silicone baking mat, parchment paper or lightly grease with butter.
  3. In a small mixing bowl, whisk together the flour, baking soda and salt until evenly combined. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars. Mix on low speed until fully incorporated, light and fluffy. Using a rubber spatula, scrape down the bottom, sides and the paddle. Mix again. Add the eggs, mixing for 2 to 4 minutes until incorporated. Add the vanilla and mix until combined.
  5. Turn off the mixer and add the flour mixture in one dump. Mix until almost combined. Add the chocolate chips and mix for 1 to 2 revolutions until the chocolate is evenly distributed. Scrape the dough from the bottom, sides and the paddle attachment and give a stir to ensure the dough is evenly mixed and no pockets or streaks of butter and sugar remain.
  6. Using a 1 1/2-ounce ice cream scoop, drop the cookie dough onto the prepared baking sheets at least 2 inches apart. Plug any dough-only spots with remaining chocolate chips as desired. Using three fingers, gently flatten the tops of the cookies.
  7. Bake for 13 to 15 minutes until golden brown. Remove from the oven. Allow the cookies to sit for 2 minutes to set, before removing to a cooling rack. Continue baking in batches, re-greasing the baking pans as needed.