Step 1: Make the Dough
1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a whisk or electric mixer until light and fluffy (about 2 minutes).
2. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the chocolate chunks, reserving a few for pressing on top of the cookies later.
Step 2: Chill the Dough
1. Chill the dough in the refrigerator for 30 minutes to help the cookies hold their shape while baking.
Step 3: Scoop and Bake
1. Preheat your oven to 350°F (175°C). Line the nonstick sheet pan with parchment paper if desired, though it’s not necessary.
2. Use a cookie scoop or your hands to form large dough balls (about 3 tablespoons each). Place them on the sheet pan, spacing them at least 2 inches apart.
3. Gently press a few extra chocolate chunks into the tops of the cookie dough balls.
Step 4: Bake and Finish
1. Bake in the preheated oven for 12-14 minutes, or until the edges are golden and the centers look slightly underbaked (they will set as they cool).
2. Remove the cookies from the oven and immediately sprinkle a pinch of flaky sea salt on top of each cookie.
3. Allow the cookies to cool on the sheet pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Serving Suggestions
● Enjoy warm with a glass of cold milk.
● Turn them into ice cream sandwiches by adding a scoop of vanilla ice cream between two cookies.
Baking Tip
For perfectly chewy cookies, avoid overbaking! Remove the cookies from the oven as soon as the edges are golden, and let them finish setting on the sheet pan.
Enjoy Your Bakery-Worthy Cookies!
With rich chocolate chunks and a sprinkle of sea salt, these cookies are irresistible. Baked perfectly on your nonstick sheet pan, they’re golden, chewy, and ready to impress. Happy baking!