The quintessential American drop cookie. It relies on the Maillard reaction and the precise ratio of brown sugar (for moisture and chew) to white sugar (for crisp edges). Resting the dough hydrates the starches and intensifies the caramel flavors.
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Dry ingredients. Whisk the flour, soda, and salt together in a medium bowl.
Cream the fats. In a stand mixer fitted with the paddle attachment, beat the softened butter, white sugar, and brown sugar on medium-high speed for 2 minutes until smooth and slightly pale.
Add liquids. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
Combine. Turn the mixer to low. Gradually add the dry ingredients, mixing just until the flour disappears. Do not overmix.
Add chocolate. Fold in the chocolate chips using a sturdy wooden spoon or spatula.
Rest the dough (Critical). Cover the bowl tightly and refrigerate the dough for at least 2 hours , preferably 24 hours . This hydrates the flour and concentrates the flavors.
Prep. Preheat the oven to 375°F (190°C). Line two sheets with parchment paper.
Scoop. Scoop 2-tablespoon-sized balls of chilled dough onto the sheets, spaced 2 inches apart.
. for 10-12 minutes until the edges are golden brown but the centers still look soft and slightly underbaked. They will continue to cook on the hot pan.
Finish. Immediately sprinkle lightly with flaky sea salt. Let cool on the pan for 5 minutes before transferring to a wire rack.
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