Ingredients:

  • 2.25 cups all-purpose flour (280g)
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 cup packed dark brown sugar (200g)
  • 0.5 cup granulated sugar (100g)
  • 1 cup unsalted butter, softened (227g)
  • 2 large eggs
  • 1 tablespoon pure vanilla extract

Instructions:

  1. In a stand mixer or using an electric hand mixer, beat the softened butter with the dark brown sugar and granulated sugar for at least 5 minutes until pale and very fluffy.
  2. Add the eggs one at a time, followed by the pure vanilla extract, beating well after each addition to ensure proper emulsification.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.
  4. Turn the mixer to the lowest setting and slowly add the dry ingredients to the wet base. Stop the mixer immediately once the last streak of flour disappears to avoid over-mixing.
  5. Preheat oven to 375°F (190°C). Prepare your baking sheets with parchment paper so they are ready the moment the dough is mixed.
  6. Scoop the dough. Use a scoop to portion out 24 balls onto the prepared sheets, leaving 2 inches of space between them.
  7. Bake the batch. Place in the oven for 9 to 11 minutes until the edges are golden and the centers look slightly underdone.
  8. The Pan Set. Let the cookies sit on the hot tray for 5 minutes until they firm up enough to move.
  9. Final Cool. Transfer to a wire rack to finish cooling.