Instructions

• Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat ¾ cup unsalted butter (room temperature) on medium speed for 3 minutes, until smooth.
• Add ¾ cup granulated sugar and 1 cup lightly packed light brown sugar. Beat an additional 3 minutes, or until the mixture is light and fluffy.
• Add 2 large eggs one at a time, mixing well after each addition. Add 2 teaspoons pure vanilla extract and mix until combined.
• In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon fine sea salt.
• Gradually add the dry ingredients to the butter mixture on low speed, mixing just until no streaks of flour remain. Do not overmix.
• Stir in the chocolate: either the two semisweet chocolate bars (4 ounces each), chopped, or 8 ounces semisweet chocolate chips, until evenly distributed through the dough.
• Use a large cookie scoop (3 tablespoons) to portion dough onto the prepared cookie sheets, spacing cookies about 2 inches apart.
• Bake in the preheated oven for 15–16 minutes, until the edges are lightly golden and the centers are set but still slightly soft.
• If desired, lightly sprinkle flaky sea salt on the cookies immediately after removing them from the oven.
• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.