Chewy Chocolate Chip Cookies

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Ingredients for 56 servings

• 550 ml unsalted butter, softened
• 415 ml packed brown sugar
• 275 ml granulated sugar
• 4 2/3 large eggs, at room temperature
• 23 ml vanilla extract
• 1.24 liters all-purpose flour
• 12 ml baking soda
• 12 ml kosher salt
• 1.1 liters semisweet chocolate chips
• Flaky sea salt, for the tops

1. Step 1 of 6

   Beat the butter and both sugars on medium speed until light and creamy, about 3 minutes.

2. Step 2 of 6

   Beat in the eggs one at a time, then the vanilla, scraping the bowl.

3. Step 3 of 6

   Whisk the flour, baking soda and salt together. Mix into the butter on low speed until barely combined, then stir in the chocolate by hand.

4. Step 4 of 6

   Cover and refrigerate the dough at least 1 hour, or up to 3 days. The rest lets the flour hydrate and keeps the cookies from spreading thin.

5. Step 5 of 6

   Heat the oven to 190°C and line the baking sheets with parchment. Scoop 2-tablespoon balls of dough about 2 inches apart.

6. Step 6 of 6

   Bake 9 to 11 minutes, until the edges are golden and the centers still look slightly underdone. Sprinkle with flaky salt and cool 5 minutes on the sheet before moving.