I think I speak for everyone when I say “I am always on the hunt for a Chocolate Chip cookie recipe.” I have made many many different recipes and this one has been a favorite for the last year. Everyone has different needs when it comes to these classic cookies but if you are into chewy, crunchy, vanilla-y, salty, delicious cookies, this is your recipe. One note I would have for someone who tries this recipe is that it is so important to use the best ingredients when baking classic recipes. I provide all the types of ingredients I use and some brand names below to help you when you are at the grocery store. Enjoy!

Wet Ingredients

1 Cup (1 Stick) Unsalted High Quality Organic Butter / at room temperature
3/4 Cup Organic Cane Sugar
1 Cup Organic Brown Sugar / light or dark depending on the level of caramel flavor you like
2 Teaspoons Nielsen-Massey Vanilla Extract
2 Large Organic Free-Range Eggs

Dry Ingredients

3 Cups Organic All Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 or 2 Teaspoons Sea Salt / some like their cookies saltier than others

Other Ingredients

2 Cups Organic Dark or Bittersweet Chocolate Chunks or Chopped Chocolate
Optional for topping: Maldon Flaked Sea Salt

Directions

Take your butter out of the refrigerator a few hours before you bake your cookies. If you are like me, you may already have room temp butter on your counter for cookie emergencies!
Preheat oven to 375 Degrees Fahrenheit.
Sift all Dry Ingredients together in a medium bowl and set aside.
Add room temp butter & both sugars to a mixer fitted with the paddle attachment. Cream these together until fluffy - at least 7 minutes.
Add in the vanilla extract and eggs one at a time until combined.
Add in the dry ingredients to the wet ingredients and barely mix together until just combined. You should only have your mixer on for 15 seconds to combine. Finish mixing the dough by hand with a spatula if you need to.
Add in the chocolate. Again, be careful to not over mix!
Using a cookie scoop or spoon, form your cookie dough into balls. Can be 1 inch to 1.5 inch in diameter.
What happens next really depends on when you want to eat cookies. If you want to bake them immediately then skip this next step. Take your dough balls and refrigerate for 30 minutes before baking. This stops the cookie dough from spreading flat in the oven. If you like that flatter cookie vibe then no need to refrigerate! Bonus Points: If you leave them in refrigerator for 24 hours before baking you will get significantly better tasting cookies.
Arrange cookie dough balls on a cookie sheet and bake for 8-10 minutes or until they are just turning brown on the edges.
Optional: Sprinkle warm cookies with a pinch Maldon Flaked Sea Salt when they fresh out of the oven.
Let cool for a couple minutes before devouring.