1. Mixing the Dry Ingredients

In a medium bowl, combine the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Stir until all the ingredients are well blended. Set this bowl aside for later.

2. Creaming the Butter and Sugars

In the bowl of an electric mixer, beat 2 sticks of unsalted butter, 1/2 cup of granulated sugar, and 1 1/4 cups of light brown sugar on medium speed for about 2 minutes, or until the mixture is light and creamy. This step helps to incorporate air into the dough, which is crucial for achieving that perfect chewy texture. Don’t forget to scrape down the sides and bottom of the mixing bowl to ensure even mixing.

3. Adding Vanilla and Eggs

Add 2 teaspoons of vanilla extract and 2 large eggs (one at a time) to the butter and sugar mixture, beating well after each addition. Continue mixing until all ingredients are thoroughly combined. Remember to scrape down the sides of the bowl to incorporate all ingredients.

4. Combining Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, beating at a low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be thick and slightly sticky.

5. Adding the Chocolate Chips

Gently fold in 2 cups of semisweet chocolate chips using a spatula. Ensure that the chocolate chips are evenly distributed throughout the dough for consistent flavor in every bite.

6. Refrigerating the Dough for Better Texture

If time allows, wrap the dough in plastic wrap and refrigerate for at least 24 hours (and up to 72 hours). This chilling step is essential for flavor development and texture improvement. Chilling the dough helps to make the cookies thicker, chewier, and more flavorful by allowing the ingredients to “marinate.”

7. Shaping and Baking the Cookies

Preheat your oven to 350°F. Line your baking sheets with parchment paper. Use a large cookie scoop to portion out the dough into 3-tablespoon-sized balls. Place them on the prepared baking sheets, leaving enough space between each cookie for spreading.

Bake the cookies for 11-13 minutes or until they are golden brown around the edges but still slightly soft in the center. Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely