Ingredients

2 1/2 c. all-purpose flour

1 heaping teaspoon baking soda

1/2 tsp. sea salt

8 tbsp. (1 stick) unsalted butter, at room temperature

2 c. packed light brown sugar

2 large eggs

1 1/2 tsp. pure vanilla extract

1 1/2 c. semisweet chocolate chips (see tip)

Preparation

Step 1Position a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.Step 2 In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.Step 3 In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.Step 4 Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.Step 5 Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chips.Step 6 Drop by large spoonfuls on the lined baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.Step 7Store the cookies in a tightly covered container at room temperature for up to 3 days.

  1. There’s WAY less butter. We swear it’s the reason why these cookies are so good. If you’re rolling your eyes, please stop and hear us out. It’s not about being healthier, it’s about texture. In this case, the sugar to butter to ratio is high, which we think lends a super crispy (almost caramelized) crust on the outside; inside, it’s simultaneously soft and chewy. 
  2. She only uses brown sugar. When it comes to cookies, it’s the superior sugar. Dough with only brown sugar spreads less, rises more, and stays nice and moist (sorry!).
  3. You can add as much (or as little) chocolate as you want. In her own words, “depending on what you’re in the mood for, you can add ½ cup more or less chocolate than what is called for.” Jojo, we adore you for many reasons but mostly this. Thank you for understanding that the amount of chocolate chips added to chocolate chip cookie dough should be at the discretion of the baker—no judgement.