Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and sea salt until well combined.
Mix Dry Ingredients into Wet:
Gradually add the flour mixture to the butter mixture, mixing on low speed. Be careful not to overmix here; just mix until you see no more streaks of flour.
Add Chocolate Chips:
Gently fold in the chocolate chips with a spatula or wooden spoon until they’re evenly distributed throughout the dough.
Scoop and Arrange Dough on Baking Sheet:
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the baking sheet. Leave enough space (about 2 inches) between cookies to allow for spreading.
Bake:
Bake in the preheated oven for 8-9 minutes. Keep an eye on them—take the cookies out when the tops are just barely golden. They may look slightly underbaked, but they’ll firm up as they cool.
Cool on the Sheet:
Allow the cookies to rest on the baking sheet for at least 5 minutes. This final step allows them to finish cooking on the sheet, which helps keep them thick and chewy.
Serve and Enjoy:
Once completely cooled, transfer cookies to a wire rack, or dig in while they’re still warm for gooey chocolate perfection!
Tips for Best Results:
- Use Room Temperature Ingredients: This helps with even mixing and prevents too much spread in the oven.
- Chill the Dough: If you have time, chilling the dough for about 30 minutes before baking can help control spreading.
- Storage: Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Enjoy baking your batch of delicious, thick chocolate chip cookies that stay puffy and chewy!
