Soft Chocolate Chip Cookies

Steps

1. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until well combined. Set aside.
3. In a large mixing bowl, add the unsalted butter at 20–22°C (cool room temperature), granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is light, creamy, and slightly paler in color.
4. Add the eggs, one at a time, at 20–22°C, beating on low speed after each addition just until fully incorporated. Mix in the vanilla extract until evenly combined.
5. Add the dry flour mixture to the butter mixture. Mix on low speed or stir with a spatula just until no dry streaks of flour remain and a soft, thick dough forms. Do not overmix.
6. Fold the chocolate chips evenly through the dough with a spatula, making sure they are well distributed.
7. Cover the bowl and chill the dough in the refrigerator at about 4°C for 15 minutes to firm it slightly for thicker cookies.
8. Using a scoop or spoon, portion about 45 g of dough per cookie and place on the prepared baking sheets, spacing them about 5 cm apart. Gently shape each portion into a tall mound for extra thick cookies.
9. Bake one sheet at a time in the preheated 180°C (350°F) oven for 10–12 minutes, until the edges are lightly golden, the tops are just set but still slightly pale, and the centers look soft and a bit puffy.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes at 20–22°C. During this time, the centers will deflate slightly and become fudgy and chewy while the edges stay crisp.
11. Carefully transfer the cookies to a wire rack to cool completely at 20–22°C. The finished cookies should be thick with soft, gooey centers, chewy texture, and lightly crisp edges.
12. Serve only after the cookies are fully baked and cooled enough to handle. Do not eat the raw cookie dough, as it contains raw eggs. Store cooled cookies in an airtight container at 20–22°C for up to 3 days.