Soft Chewy Chocolate Chip Cookies

Instructions:

1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a large bowl, beat 225g softened unsalted butter, 150g light brown sugar, and 100g granulated white sugar on medium-high speed for 2-3 minutes until pale and fluffy.
3. Add 2 large eggs one at a time, beating well after each addition, then stir in 10ml pure vanilla extract.
4. In a separate bowl, whisk together 280g all-purpose flour, 5g baking soda, and 3g fine sea salt.
5. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the white streaks of flour disappear.
6. Fold in 340g semi-sweet chocolate chips by hand using a spatula.
7. Use a cookie scoop to roll the dough into balls approximately 3-4 tablespoons (approx 58g) each.
8. Place the dough balls on a tray, cover tightly with plastic wrap, and refrigerate for 24 hours.
9. Place chilled dough balls 2 inches apart on the prepared baking sheets.
10. Bake for 9-11 minutes until the edges are barely golden brown, but the centers still look slightly underbaked and soft.
11. Let the cookies rest on the hot baking sheet for 5-10 minutes to set.