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Very Good Chocolate Chip Cookies

My go-to chocolate chip cookie recipe from The Back in the Day Bakery Cookbook.
Servings 24 cookies


  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature If you use Kerrygold, it's just one package.
  • 1 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 cups semisweet or bitterwsweet chocolate chunks Best to chop the chocolate yourself from a bar. I recommend Scharffen Berger.
  • Fleur de sel, for sprinkling


  • Preheat the oven to 350 and line two cookie sheets with parchment.
  • Sift together the flour, baking soda, and sea salt, set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
  • Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined. With the mixer running, sprinkle in the chocolate chunks, beating until just combined.
  • Using a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
  • Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store in an airtight container (if you can resist eating them all) for up to 3 days at room tempearture.


If you want to save a treat for later, bake one tray of cookies now and stick the other in the freezer. Leave them overnight and the next morning, lift them into freezer bags and keep them in the freezer for up to three months. When you want to use them, just place them on a baking sheet and bake like normal, adding a few more minutes to the baking time.