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Soft and Thick Chocolate Chip Cookies

There are many different kinds of chocolate chip cookies. But in my opinion, this is the best kind. They are crispy and caramelized on the outside, but soft and slightly gooey on the inside. They are loaded to the brim with bittersweet chocolate chips, and topped with a pinch of sea salt. And the best part? They come together in just over 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 25 Cookies
Ingredients Method Notes

Ingredients
  

  • 1 ½ sticks unsalted butter at room temperature
  • 1 cup dark brown sugar*
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ¼ ounce bag bittersweet chocolate chips*

Method
 

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicon baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars on medium high speed until creamy, about 2 minutes. Add the eggs one at a time, mixing after each. Add the vanilla and scrape down the sides of the bowl with a rubber spatula as needed.
  3. In a medium bowl, whisk together the flour, baking soda, and salt until combined. Pour this mixture into your wet ingredients and beat on low speed until just combined. Add the chocolate chips, reserving a handful of them, and beat on low speed until combined, just 10 seconds.
  4. Scoop balls of dough, roughly one loaded tablespoon in size. Organize on the prepared baking sheets, about two inches apart. Press a few of the remaining chocolate chips into the top of each cookie.
  5. Bake until edges are golden brown, around 12-15 minutes. The centers may look a little soft still, thats ok! I like to sprinkle the cookies with sea salt while they are still warm, but that is optional. Let them cool on the pan for 10 minutes. I highly recommend eating some while they are warm, they will be the best that way! Transfer to a wire rack to cool completely.
  6. Finished cookies stay fresh in an airtight container at room temperature for up to five days.

Notes

Dark Brown Sugar: In order to achieve the best flavor and texture, I very strongly recommend using dark brown sugar, not light brown sugar. In a pinch, you can use light but really dark is the best option.
Chocolate Chips: I find bittersweet chocolate chips to be the best to pair with the rest of the cookie, but really you can use any kind you want. 
I adapted this recipe from https://goboldwithbutter.com/recipes/best-chocolate-chip-cookies