Classic Chocolate Chip Cookies

Chilling the dough for at least 24 hours lets the flour fully hydrate, deepening the flavor and giving you a thicker, chewier cookie than baking it fresh.

Instructions

1. 1

   Whisk the flour, baking soda, and salt together in a bowl and set aside.

2. 2

   In a stand mixer or with a hand mixer, cream the softened butter with both sugars on medium speed until light and fluffy, 3–4 minutes — don't rush this step, since properly creamed butter incorporates air that helps the cookies rise correctly.

3. 3

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla.

4. 4

   Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined — overmixing at this stage develops gluten and makes tough cookies.

5. 5

   Fold in the chocolate chips by hand with a spatula.

6. 6

   Cover the dough tightly and refrigerate for at least 24 hours, and up to 3 days. This resting period allows the flour to fully absorb the liquid ingredients, resulting in a firmer dough that spreads less and a noticeably deeper, more caramelized flavor once baked.

7. 7

   When ready to bake, preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

8. 8

   Scoop the chilled dough into 2-tablespoon balls (a cookie scoop works well) and place them a few inches apart on the prepared sheets.

9. 9

   Sprinkle the tops lightly with flaky sea salt if desired.

10. 10

    Bake for 10–12 minutes, until the edges are golden brown but the centers still look slightly underdone and soft — they will continue to set as they cool on the hot pan.

11. 11

    Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.