This is honestly one of the best chocolate chip cookies I’ve ever had. From The Model Bakery Cookbook (which I highly recommend – every recipe is amazing), I made a few tweaks based on personal preference: nixed the nuts + added a little sprinkle of sea salt before baking. But my biggest secret to a great chocolate chip cookie: letting the dough cure for a day or two in the fridge before baking. It sounds strange, but it makes a huge difference, trust me.
Sift the flour, baking soda and salt together into a medium bowl.
In the bowl of a mixer set to medium speed, beat the butter and brown sugar together, occasionally scraping down the sides of the bowl, until light in color, about a minute or two. Beat in the eggs one at a time, then add the vanilla.
Reduce the mixer speed to low, and add the flour mixture in thirds, mixing until just combined. Stir in the chocolate chips.
Transfer the dough to a lidded container and store in the fridge for at least 12 hours, up to 48 hours. Let it marinate. Let those flavors mingle.
When you’re ready to bake, preheat the oven to 375 degrees, and line two cookie sheets with parchment paper.
Drop scoops of dough onto the lined pans, spacing them about 3 inches apart. Sprinkle the tops with sea salt, and bake 14-17 minutes. Let cool for 5 minutes, then transfer to a cooling rack (or straight to your mouth – that’s how I roll).