- 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
- Place an oven rack in the center position. Preheat the oven to 350 degrees.
- Line a rimmed baking sheet with a silicone baking mat, parchment paper or lightly grease with butter.
- In a small mixing bowl, whisk together the flour, baking soda and salt until evenly combined. Set aside.
- 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.
- 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.
- 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.
- 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.