There’s something timeless about a warm chocolate chip cookie—crispy edges, gooey center, and that irresistible aroma that fills the kitchen. This classic treat doesn’t need a special occasion; it creates one. Whether you’re baking for comfort, nostalgia, or a sweet midnight snack, these cookies promise pure, buttery joy in every bite.
- 1 cup unsalted butter (room temperature)
- 1 cup sugar
- 1 cup firmly packed light muscavado sugar or dark brown sugar
- 2 extra-large eggs (room temperature)
- 2 teaspoons teaspoons pure vanilla extract
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon flaky sea salt (such as Maldon or Cypriot)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate discs (53% to 64% cacao*)
- flaky sea salt (such as Maldon or Cypriot, optional garnish)
- 2 cups unsalted butter (room temperature)
- 2 cups sugar
- 2 cups firmly packed light muscavado sugar or dark brown sugar
- 4 extra-large eggs (room temperature)
- 4 teaspoons teaspoons pure vanilla extract
- 5 cups unbleached all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons flaky sea salt (such as Maldon or Cypriot)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups chocolate discs (53% to 64% cacao*)
- flaky sea salt (such as Maldon or Cypriot, optional garnish)
- 5 cups unsalted butter (room temperature)
- 5 cups sugar
- 5 cups firmly packed light muscavado sugar or dark brown sugar
- 10 extra-large eggs (room temperature)
- 10 teaspoons teaspoons pure vanilla extract
- 12 1/2 cups unbleached all-purpose flour
- 5 teaspoons kosher salt
- 5 teaspoons flaky sea salt (such as Maldon or Cypriot)
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 5 cups chocolate discs (53% to 64% cacao*)
- flaky sea salt (such as Maldon or Cypriot, optional garnish)
- 10 cups unsalted butter (room temperature)
- 10 cups sugar
- 10 cups firmly packed light muscavado sugar or dark brown sugar
- 20 extra-large eggs (room temperature)
- 20 teaspoons teaspoons pure vanilla extract
- 25 cups unbleached all-purpose flour
- 10 teaspoons kosher salt
- 10 teaspoons flaky sea salt (such as Maldon or Cypriot)
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 10 cups chocolate discs (53% to 64% cacao*)
- flaky sea salt (such as Maldon or Cypriot, optional garnish)
In a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and beat until the mixture is aerated and pale, about 4 minutes. Scrape down the sides and bottom of the bowl.
Crack the eggs into a small cup or bowl. Add the vanilla, but do not whisk.
In another bowl, whisk together the flour, kosher salt, flaky sea salt (such as Maldon or Cypriot), baking powder, and baking soda.
With the mixer running, pour one egg into the bowl with the butter mixture, mix briefly, then add the second egg. The batter will look slightly curdled, like cottage cheese—this is expected. Scrape down the sides and bottom of the bowl, then mix on medium speed for 20 to 30 seconds until nearly homogeneous.
Add the dry ingredients all at once and mix on low speed until the dough just comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer.
Using a scraper, bring the dough together completely by hand, then gently fold in the chocolate discs. Be careful not to break the discs—do your best to work them evenly into the dough.
Transfer the dough to a sheet of plastic wrap and wrap tightly. Refrigerate overnight or for up to 1 week.
Preheat your Viking oven to 350°F. Lightly grease two cookie sheets.
Using a 3/4-ounce (1 1/2-tablespoon) ice cream scoop, portion the dough into 12 mounds. Make sure the chocolate discs are evenly distributed among the mounds. Place them evenly spaced on the prepared sheet pan.
Bake for 8 minutes. Rotate the pan and continue baking until the edges begin to caramelize and the tops are set, about 4 more minutes. Immediately sprinkle with additional flaky sea salt, if desired. Let the cookies cool on the pan for 1 to 2 minutes.
Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container for up to 3 days.