Chocolate chip cookies are the ultimate comfort food. Here’s my tried-and-true recipe—guaranteed to melt your heart faster than any fictional romance.

🍪 Ingredients

• 2 sticks of butter, room temp
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 Tablespoon vanilla extract
• 2 large eggs
• 2 cups plus 1 rounded tablespoon all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 8 oz. chocolate chips
• Maldon Sea Salt Flakes (optional)

🍪 Directions

• Using a stand mixer, cream butter at low speed until it’s creamy and whipped.
• Add sugars and beat on high until the mixture is pale ivory in color and feels like soft, grainy clay—about 3 min or so. This step helps with the cookie structure and creates a lighter, more delicate cookie.
• Add in eggs, one at a time and mix until well combined. Add vanilla. (I like to let the tablespoon overflow a little because I ❤️ vanilla)
• In a large bowl, whisk together the flour, baking soda, and salt.
• Add dry ingredients into butter sugar mixture, mixing until just combined –don’t over mix. Stir in chocolate chips.
• Using an ice cream scooper, scoop dough onto a parchment lined baking sheet and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much while baking.
• Preheat oven to 375 degrees while chilling dough.
• Generously space out cookies on a parchment lined baking sheet—I usually do 6 per sheet (give cookies room to do their thing—a crowded cookie sheet=oddly shaped, flat cookies) If you like your cookies salted, now is the time to add the flaky sea salt. Bake for 8-10 minutes. Take out when edges are done but still pale and a little shiny on top. If you forgot to salt, right out of the oven also works.