Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 2: Prepare the Wet Ingredients

In a large bowl, beat together melted butter, granulated sugar, and brown sugar until smooth and creamy. Add in eggs, one at a time, mixing well after each. Stir in vanilla extract.

Step 3: Combine and Fold

Slowly add the dry ingredients into the wet mixture. Mix until a thick dough forms — don’t overmix.

Gently fold in chocolate chips, saving a few to press on top of the dough balls later.

Step 4: Chill the Dough

Cover the bowl and refrigerate for at least 1 hour, or preferably overnight. This helps intensify the flavor and prevent spreading.

Chilling = thicker cookies with rich, caramelized flavor. Don’t skip it!

Step 5: Preheat and Prep

Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

Step 6: Scoop and Shape

Use a large cookie scoop (about 3 tablespoons) to form dough balls. Stack them slightly taller than wide — this helps achieve that thick bakery look.

Place them a few inches apart on the baking sheet. Press a few extra chocolate chips into the tops of each dough ball.

Step 7: Bake

Bake for 10–13 minutes, or until the edges are golden brown and the centers are still slightly soft.

The key is to underbake just a little — they’ll finish setting on the tray!

Step 8: Cool and Set

Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool fully.

Sprinkle with flaky sea salt while warm for that final bakery-style touch.